4. Potato Scones

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Scottish Baking

Scottish Baking

By Sue Lawrence

Published 2016

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Known more commonly as Tattie Scones, these are girdle scones often served for breakfast or tea. Sometimes I add about 25g/1 oz grated Cheddar to the mixture and serve them with a bowl of broth or lentil soup for lunch. Eat them warm, with a thin smear of butter, whenever they are made; leftovers can be toasted the next day.

Use a floury potato such as Maris Piper, King Edward