Scottish Tattie Scones

It’s time to Eat the World and this month we’re heading somewhere I’d love to see in real life: Scotland!

I’ve already made shortbread cookies, a classic from Scotland, so this month I decided to try something new: Tattie Scones!  

Tatties Scones are more or less a potato pancake with ingredients very similar to Norweigian Lefse.  I was especially excited to try these out since I finally bought myself a potato ricer and I love opportunities to put it to use and justify the purchase!

These scones were a delightful addition to our breakfast for dinner and a nice change of pace from hashbrowns!

Check out all the wonderful Scottish dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 

 A Day in the Life on the Farm: Scottish Smoked Salmon Pate 

Culinary Adventures with Camilla: Toad-in-the-Hole, Shortbread with Candied Ginger, and some Scottish Chocolates 

Sneha’s Recipe: Shortbread Cookies - Scottish 

Magical Ingredients: Scottish Tattie Scones 

Kitchen Frau: Cranachan (Raspberry, Whisky & Oat Cream Parfaits) 

Sugarlovespices: Easy Traditional Scottish Crumpets with baking powder

Disclaimer: This post contains a recipe highlighting a different country or culture. While I strive for authenticity, I sometimes need to make adjustments to recipes due to ingredient availability.  

Scottish Tattie Scones

Recipe from Christina’s Cucina

1 pound potatoes 

¼ cup butter, softened

½ teaspoon salt

½ cup flour

Boil the potatoes whole, cooking until fork-tender. Once cool enough to handle, peel the potatoes.

Press the potatoes through a ricer (or mash). Stir in the butter, salt, and flour. Turn out onto a lightly floured surface gently knead until smooth.

Divide the dough into 4 pieces and form each into a ball. Roll each ball out to ¼-inch thickness and stab all over with a fork. Cut the dough into 6 wedges.

Heat a dry skillet over medium heat. Add the wedges and cook 3-4 minutes per side or until browned.

Serve lightly buttered. To reheat leftovers, melt butter in a skillet and fry the tattie scones until heated through.

Amy Eats the World in...

Cuba: Ropa Vieja (Slow Cooker Beef)
Ireland: Cheesy Potato Soup with Irish Ale
Thailand: Chicken Satay
Kenya: Crunchy N’Dizi (Peanut Crusted Bananas)
Sweden: Rodbetssallad med Getost (Grated Beet Salad with Goat Cheese)
New Zealand: Kiwi Burge
France: Fougasse (Provencal Flatbread)
Argentina: Chimichurri Sauce
Mexico (Halloween Special): Pan de Muerto (Day of the Dead Bread)
India: Spiced Golden Mil
Poland: Chrusciki (Angel Wing Cookies)
Ethiopia: Buticha (Hummus)
England: Wizarding World of Harry Potter Leaky Cauldron-Style Mini Cottage Pie 
Georgia: Lobiani (Bean-Stuffed Bread)
Mexico: Crispy Pork Carnitas
Cambodia: Loc Lac (Shredded Beef with Lime)
Israel: Chicken Albondigas (Chicken Meatballs)
Finland: Sima (Lemonade) 
Puerto Rico: Arroz con Tocino  (Rice with Bacon)
Egypt: Ghorayebah Cookies
Ukraine: Scuffles (Rohalyky) Cinnamon Crescent Rolls
Portugal: Bitoque (Steak & Eggs) 
Germany (Christmas Special): Lebkuchenherzen (German "Gingerbread" Cookies) 
Trinidad & Tobago: Trini Macaroni Pie 
Iraq: T'bit (Slow Cooked Chicken & Brown Rice) 
Fiji: Fijian Creamy Lentil Soup (Dhal) 
Senegal: Cafe Touba (Senegalese Spiced Coffee) 
Colombia: Cañón de Cerdo (Colombia-Style Pork Loin Roast) 
Soul Food (United States): Oven-Baked Ribs with Cola BBQ Sauce 
Bangladesh: Shemai (Sweet Vermicelli Pudding) 
The Netherlands: Dutch Farmer’s Cheese Soup (Boerenkaas Soep) 
Laos: Khao Piak Sen (Lao Chicken Noodle Soup) 
Jamaica: Chicken &  Pumpkin Soup 
Vietnam: Vietnamese Chicken Porridge (Chao Ga) 
Sudan: Red Lentil Soup (Sudanese Addas) 
Luxembourg: Bouchée à la Reine (Vol-au-Vent)
Uruguay: Pasta Caruso

Lesotho: Borotho Bread
Scotland: Tattie Scones