Tattie Scones with Cheese and Spinach

Preparation info

  • Makes


    • Difficulty


Appears in

A Taste of Scotland’s Islands

A Taste of Scotland’s Islands

By Sue Lawrence

Published 2019

  • About

Eat these warm, with a thin smear of butter, whenever they are made; leftovers can be toasted the next day. They can also be made in advance; when you want them, loosely wrap in foil and reheat in a low oven.

Use a floury potato such as Maris Piper, King Edward or Pentland Dell.


  • 1 large potato (about 250 g)
  • 25 g unsalted butter


Peel the potato, cut into chunks and cook in boiling water until tender; drain well. Using a potato masher, mash the potato with the butter.

Sift the flour, ½ tsp of salt and the baking powder into a bowl. While the mash is still warm, stir into the flour and combine well with the cheese and spinach. Using lightly floured hands, gently shape this mixture into two balls and turn onto a l