Hot buttered potato scones at the front of a large plate of regular scones
A tattie scone (also potato scone) is a regional variant of the savoury griddle scone which is especially popular in Scotland and The Isle of Man. Many variations of recipe exist. They generally include liberal quantities of boiled potatoes and salt.
Potato scones are traditionally made as circles of about 90 mm in radius and then cut into quarters. They are thinner, 7 mm or so, than what is usually considered a scone; they are more like a soft oatcake. They are often served as part of the full Scottish breakfast with fried eggs, bacon and sliced sausage. Alternatively they are often enjoyed in a roll, usually accompanied with either sliced sausage, bacon, or fried egg.
A typical potato 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 to cook[1] or baked in a hot oven.
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