World Tour Day One Tattie Scones

tattie scones 2

I’ve been on a little bit of a cooking world tour lately.  Kind of like my rockin’ Rock Band 2 band, Crash Warning, with whom I’ve been traveling around the world on tour this weekend (I’m just a little bit addicted to this game, okay maybe a lot).  Probably it just has to do with the fact that I enjoy experimenting with different flavors from different cultures.  So this week I am going to write about some of the recipes from around the world that have made it onto my table recently.

Scotland is one of those places for me that I haven’t yet visited, but for some reason feel a kind of connection to.  In the course of researching my ancestors I have found some sources that suggest I have some Scottish roots, so that may be one reason.  Also, a lot of the foods common to that area like potatoes, salmon, oats, and cheese, and of course, shortbread are some of my favorite things to cook and eat.

This recipe for Tattie Scones comes from my newest cookbook, Scots Cooking by Sue Lawrence.  They are made from cooked potatoes (called taters in the South, the Scottish call them tatties) mixed with flour and fried in a pan.  They’re called scones, but they aren’t big and fluffy like baked scones, they’re flattish and a little chewy.  If you have leftover mashed potatoes, this is a great use for them.  They can be eaten with jam or butter, or both and would be good with a bowl of soup, too.  Serve them with some bacon and eggs and you’ll be ready for your own world tour.  ROCK ON.

Tattie Scones

adapted from Scots Cooking: The Best Traditional and Contemporary Scottish Recipes

makes 8


  • 1 large (about 9 oz) floury potato
  • 1 oz unsalted butter
  • 2 oz plain flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • butter for pan


  1. Peel the potato, cut it into chunks, and cook in boiling water until tender.  Drain well then mash with butter.
  2. Mix together the flour, salt and baking powder in a medium bowl.
  3. Add the potato mixture to the flour mixture and stir until a dough forms.
  4. Using lightly floured hands, gently shape dough into 2 balls, then turn them on to a lightly floured surface. Roll each ball out gently to form two circles about 1/4 inch thick. Cut each circle into quarters and prick all over with a fork.
  5. Heat a frying pan to medium-hot, smear a little butter into the pan with a paper towel, then once hot, place four scones in the pan and fry about 3-4 minutes each side, until golden brown. Repeat with rest of scones.

*If using leftovers, substitute 7 ounces mashed potatoes for the potato and butter mixture.


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