The tattie scones (tottie scones) or potato scones are a regional variation of the griddle scone, particularly popular in Scotland, which is a variety of scone cooked on a griddle (in Scottish, griddle) or a pan instead of in the oven.
There are many versions of the recipe. They generally include generous amounts of boiled potatoes, butter, and salt.
Originally, scone referred to a round and flat unleavened oatcake, cooked on a griddle and served cut into triangular wedges.
Today, the original round cake is called a bannock, a quick bread made with flour, cut into sections before being served.
There are many varieties, with raisins, dates, chocolate chips, blueberries, or in savory versions.
In Scotland, savory varieties of griddle scones include: soda scone and potato scones, also known as tattie scones (tattie in Scottish means potato): small and thin savory pancakes, made with flour, potatoes and butter.
Shaped into circles about 5.9 inches in diameter, then cut into quarters like a farl*.
They are usually served fried in a full Scottish breakfast with bacon, sausage, and fried eggs.
Tattie scones are often served as part of a full Scottish breakfast with fried eggs, bacon, and Lorne sausage, but they can also be eaten like the British scone with jam and a cup of tea.
- Difficulty: Medium
- Cost: Cheap
- Preparation time: 10 Minutes
- Cooking methods: Oven, Griddle
- Cuisine: Scottish
- Seasonality: All seasons
Ingredients
- 17.6 oz potatoes
- 2.11 oz flour
- 0.71 oz butter
- to taste pepper
- 1 teaspoon baking powder
- to taste salt
Preparation
Boil peeled and cut potatoes for about 15 minutes, then mash them together with melted butter, salt, and pepper.
Sift the flour and the baking powder in a large bowl.
Give a first mix with a spoon. At this point, add the potato puree and knead until the dough is smooth and homogeneous.
Divide the dough into 3 pieces.
Shape each piece of dough with your hands into a circle about 7.87 inches in diameter and 0.2 inches thick.
Heat a pan
Cut the circle into quarters, creating 4 evenly sized triangles. Using a spatula, transfer the triangles to the hot pan.
Once the bottom side is nicely colored, flip the tattie scones to cook the other side as well.
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With The Little Book of Scones, you can discover many other recipes to create your favorite scones!
*What is a farl?
A farl is any of various kinds of flat breads and quadrant-shaped cakes, traditionally made by cutting a round into four pieces.
In Ulster (one of the four traditional or historical provinces of Ireland), the term generally refers to soda bread (soda farls) and, less commonly, to potato bread (potato farls), which are also ingredients of an Ulster fry (Irish breakfast).
In Scotland today, the word is used less than in Ulster, but a farl can be a quarter of a large flat scone, bannock, or oatcake. It can also be used for shortbread when baked in this particular shape.
Farl is a shorter form of fardel, the word once used in some parts of Lowland Scotland for “a triangular cake, usually an oatcake, generally a fourth part of a round”.
In ancient Scotland, fardell meant a quarter.What are American scones like?
American scones are sweet, dry, and crumbly, similar to British rock cakes (a small cake with a rough surface that resembles a rock).
They are usually triangular and often contain fruits such as blueberries or raisins, or flavors like pumpkin, cinnamon, or chocolate chips.
They may also be topped with glaze.
They are often eaten (not topped with butter, jam, or cream) alongside coffee or tea, and are featured in U.S. coffee shops.
In Idaho and Utah, baked goods locally called “scones” are similar to Native American frybread or New Orleans beignets and are made with a sweet yeast dough, with buttermilk and baking powder or soda added, and are fried instead of baked.
They are usually served with butter and honey or maple syrup.
