I’m Scottish, so if a cooked breakfast (or fry-up, whatever you want to call it) doesn’t involve potato scones I don’t want to know about it.
It’s also a must-have in a breakfast roll – tattie scone, veggie haggis and a fried egg, please and thank you. Back when I was at university the only thing that could set me right the morning after a night out was a tattie scone roll and a can of sugary Irn Bru.
They’re incredibly easy to make and you probably have all four of the necessary ingredients in the cupboard already. Best of all, they can be cooked straight from frozen, meaning you can make a big batch and always have a supply in for breakfasts.
What is a potato scone?
A potato scone, for the uninitiated, is a Scottish unleavened potato flatbread. I see a lot of recipes online specify self-raising flour or baking powder, but it’s really not necessary (although if self-raising is all you have in that’ll still do the job). Part of the beauty of the potato scone, in my opinion, is how simple it is.
What’s the difference between shop-bought and homemade potato scones?
The difference is HUGE! Don’t get me wrong, shop-bought potato scones are okay and tasty enough when fried up, but they just don’t hold a candle to what you can make at home.
The main difference comes down to the potato content. What you can find in the shops will typically use dried or dehydrated potato and you’ll be lucky if that makes up 25% of the ingredients. This means they’re quite dry and floury.
But homemade potato scones actually deliver on the potato front. I make mine using a ratio of 1:4 flour to potato, which makes for a scone that actually tastes like potato. The texture is softer and lighter as well.
Are potato scones Scottish or Irish?
We call them potato scones (or, more often, tattie scones) here in Scotland, while our friends in Ireland call them potato farls. They’re the same thing – I don’t know who made them first though!
How should you cook potato scones?
Potato scones are traditionally cooked on a dry pan or griddle. They can then be reheated by cooking in oil.
When cooking the potatoes keep the skin on and peel after – this will result in fluffier potatoes as less water will be absorbed during cooking. I’d also advise to work with the potato while it’s still warm as you don’t want it to dry out.
What sort of potatoes should you use?
You want to use floury potatoes like Maris Piper or King Edward. Waxy potatoes aren’t ideal as the end result can be gummy and I imagine you would end up needing to use a lot more flour to produce a workable dough.
What should be in a potato scone?
To make potato scones you just need potatoes, plain flour, butter/oil and salt. Egg and milk are unnecessary additions, the dough will come together just fine without them.
But you absolutely CAN add in other flavours to the basic dough. Cheese and spring onion would be my go-to but feel free to experiment. It’s not traditional, but why not?
Some recipes state that potato scones are traditionally made using leftover mashed potato, which I’m not sure is actually true. In an article in The Scotsman, Fraser Wright cites a cookbook from the 1940s that states warm leftover potatoes – not mash – were used for making potato scones. Regardless, I’m always a fan of repurposing leftovers, so if you do have leftover mashed potatoes then use that!
If you make this then please let me know, I’d love to see! You can tag me on Instagram using @glasgowsprout
FAQs
Once our potato scones have a good colour on both side, remove from the heat and place on a wire rack to cool completely. Repeat with your remaining potato balls. Enjoy warm with a slathering of butter, alongside your cooked breakfast, or in a roll with some sausages/bacon and sauce!
Why is it called a potato scone? ›
A typical tattie scone is made with mashed potato (potato and butter—no milk is used—with salt to taste) and plain flour is added to make it into a dough which is then rolled out and put on a griddle (Scots: girdle) to cook.
What is the difference between potato cake and potato scone? ›
It seems the Irish call them Potato bread, the English call them potato cakes (Lancashire), Scottish call them potato scones (tottie scones).
Are scones Irish or Scottish? ›
Scones are traditionally Irish, Scottish, and English foods. However, nobody knows which of these countries invented the baked food. As far as history can trace back, Scones probably originate from Scotland. Yes, the first print reference dates back to 1513 and is from a Scottish poet.
Can you eat potato scones cold? ›
As well as being a peerless accompaniment to a fry-up, they are delicious hot with melted butter, or cold and blini-style with smoked fish and cream cheese. Proper Scots even like them scone-style with jam and a cup of strong tea.
What's a full Scottish breakfast? ›
So, what is a full Scottish breakfast? Usually made up of bacon, link sausages, Lorne sausage (also known as square sausage or slice), black pudding, haggis, baked beans, fried mushrooms and tomatoes, toast, tattie scones and fried eggs, the full Scottish breakfast is a sight to behold.
Do potato scones go out of date? ›
There is no reason to throw away food that goes past its best before date, it is perfectly safe to eat and will often taste just as good.
Do they sell potato scones in England? ›
Mcghees Potato Scones 6 Pack - Tesco Groceries.
What is the basic difference between a scone and a biscuit? ›
"Scones are typically made using a quick bread method with a higher ratio of liquid to flour, and sometimes no butter at all," says Snyder. In contrast, biscuits have a high ratio of butter, and the lamination process needed to achieve flaky layers is a key differentiator to scones.
What do British call baked potatoes? ›
A baked potato is sometimes called a jacket potato in the United Kingdom. The baked potato has been popular in the UK for many years. In the mid-19th century, jacket potatoes were sold on the streets by hawkers during the autumn and winter months.
The ideal potato for baking is low in moisture with a high starch content. These qualities allow a potato to bake up with a delightfully fluffy center and crispy skin. Because it has all of these features, Russet potatoes are the ideal potato for baking and the most commonly used choice.
What two types of potatoes are considered best for baking? ›
Here's a quick reference on which types of potatoes are ideal for which type of cooking technique:
- Baking: Russet, long white, Peruvian.
- Boiled: New potatoes, round red, white.
- Fried: Russets and white.
- Roasted: New potatoes, russets, Peruvian, long whites.
- Mashed: Russets, long white, yellow.
Biscuits and scones have the same British ancestor, but the early Southern colonists' version included butter, lard, buttermilk, and soft wheat, plentiful in the South. Over time, this fluffy and layered bread evolved into a regional commodity: the Southern biscuit.
How are scones eaten in Scotland? ›
with jam & clotted cream & they've become one of the. most popular British bakes in history.
What is the way of eating scones? ›
Scoop out clotted cream and jams onto your plate, enough for one scone. Break apart a small bite-sized portion of scone with your hands or if using a knife, cut the scone horizontally. Use a knife to slather on cream and jam onto the broken-off piece of scone. The bite-sized piece of scone should be eaten in 1-2 bites.
Do you put potato scones in the toaster? ›
Toaster is fine and the easiest way. It serves a purpose to make them warm but really isn't the best way but it is easy and fast. Fried is optimal, preferably soaking up flavours and fats.
How are scones served in Scotland? ›
A Scone is a round cake made with butter, self-raising flour and sugar, sometimes with the addition of baking powder (to make them fluffier). The are generally eaten with butter and jam, or jam and cream. And always with tea. Tea and scones is a British staple afternoon snack.
How do you eat a scone northern? ›
This has been debated across the British Isles and in fact the world as to what is the correct way to do this. If you ask someone in Cornwall, you will get the answer: it is always jam then cream, however ask someone in the north east of England, it would be the cream followed by jam.
