No Scottish breakfast is complete without tattie scones (tattie is a familiar term for potatoes). These are not like traditional British scones, but more of a potato pancake, and often served with sausage and bread. They’re sometimes called potato scones, and you may also hear them called fadge or potato bread in Ireland. No matter the name, tattie scones are quick and easy to make and a clever way to use up leftover mashed potatoes.
There are many Scottish recipes for tattie scones, but this is a favorite. Some argue that tattie scones should not include egg, but adding the egg helps to glue the potatoes together. Plus, it results in a lighter scone. You can make these in the oven or on a skillet—this recipes shows instructions for both methods.
If you fancy giving it a go.
- 1 pound potatoes (baking potatoes, peeled, cooked, and mashed)
- 1 ounce butter (2 tablespoons, melted, plus more for greasing)
- 1/2 teaspoon salt
- 4 1/2 ounces flour (1 cup/125 g, plus extra for rolling)
- 1 medium egg
- 1 teaspoon baking powder.