Tattie Scones Recipe | Abel & Cole

Tattie Scones

Cooking time
Serves4-8 people
Tattie Scones

A Scottish breakfast staple, tattie scones are a delicious way to use up leftover mashed potatoes. Fry them in beef dripping and eat them topped with butter, add them to your fry-up, or load them up with poached eggs, avocado and smoked salmon for a stylish twist on an old favourite.


  • 250g leftover mashed potatoes or whole, uncooked potatoes
  • 30g butter
  • 75g plain flour, plus extra for dusting
  • Beef dripping, for frying
  • Butter, eggs, smoked salmon, bacon or avocado, to serve

Prep: 10 mins | Cook: 50 mins

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1. If you're using whole, uncooked potatoes, set a pan of water on to boil. When it's boiling, add the whole potatoes and simmer for 30-40 mins till cooked all the way through (check by pushing a skewer all the way through). Drain the potatoes and rinse under cold water till cool enough to handle. Peel off the skins and pop the potatoes in a bowl. Add the butter and a pinch of salt and mash together. If you're using mashed potatoes, just pop them in a mixing bowl and mash in extra butter and salt only if needed.
2. Add the flour to the potatoes and stir well to combine and make a light dough. Dust your work surface with a little flour and roll out the dough the make a circle that is roughly ½cm thick. Cut into 8 wedges.
3. Pop a large frying pan on a medium heat and warm for 1-2 mins. Add a spoonful of beef dripping, then slide the wedges into the pan. Fry for 3-4 mins on each side till golden brown and crisp.
4. You can serve the tattie scones just with butter, as part of a fry-up, or top with smoked salmon, avocado and poached eggs.
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