Tattie Scones

Tattie Scones are part of a traditional Scottish breakfast. They are flat scones made from potatoes and traditionally cooked on a griddle.

In Ireland they are called fadge or potatoes scones, but we just call them tattie scones (tattie is our abbreviation for potato). A full Scottish breakfast for vegetarians can contain some or all of the following:

  • tattie scones
  • fried or scrambled eggs
  • baked beans
  • buttered toast
  • lightly fried mushrooms
  • grilled tomatoes
  • veggie sausages
It's not something to have all the time, but nice for an occasional lazy, late Sunday breakfast.

I made small, round tattie scones, but they are traditionally rolled into a larger circle and cut into four triangles. You can use any cutter you like really. It might be fun to use some cookie cutters to make star or heart shapes, if you are making them for children. So, remember to cook extra potatoes if you are having them with your evening meal, so you can whip these up quickly next morning.

Theyalso make a lovely comforting family meal in the evening too and they are very frugal.

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Scottish Tattie Scones
These are traditional potato scones, made in Scotland. A simple scone made from mashed potato, flour and butter. Once cooked they can be kept in the fridge and re-heated in a toaster or under a grill.
  • 400g potatoes, peeled
  • 50g butter
  • 80g plain flour
  • ½ tsp baking powder
  • ½ tsp salt
1. Boil the potatoes until they are tender and mash with the butter.2. Mix up the mashed potato in a bowl with the flour, baking powder and salt, until the form a dough.3. Roll the dough out on a lightly floured surface, to about ½ cm deep. Use the cutter of your choice or cut into the traditional triangles.4. Lightly oil and heat a frying pan or griddle. Fry each scone on each side for a few minutes until golden.5. Serve while hot or leave to cool, then pop in the fridge for a quick breakfast. They toast really well.
Total time:
Yield: 12 scones (depending on size)


notes: If you are making these for baby, then leave out the salt.

Flapjack Cookies

Cooper loves these, as do I. Quick and easy to make with a chewy texture.

These are great to make in the morning. Make the dough in the evening, then keep the dough in the fridge overnight. In the morning,  turn the oven on to heat while you are getting ready, then tear off enough dough for as many cookies as you want and pop them in to cook, while you continue to get organised. 10 minutes later and a few minutes to cool and voila, breakfast on the run.

Not for every breakfast you understand, but great for those rushed mornings.

Flapjack Cookies

½ cup/115g/1 stick butter, softened
2⁄3 cup demerara sugar
1 large egg
½ tsp vanilla extract
¾ cup plain flour
½ tsp bicarbonate of(baking)soda
½ tsp ground ginger
½ tsp ground cinnamon
pinch of salt
1 ½ cups porridge oats
1 cup raisin

Preheat the oven to 350f/180c/gas mark 4.

Cream the butter, brown sugar, egg and vanilla until smooth.

In another bowl mix together the flour, baking soda, ginger, cinnamon and salt.

Gradually add the flour mix into the butter mix.

Next add the oats and raisins.

Bring the dough together into a ball and pop in the fridge for at least 20 minutes. You could leave it overnight if making a morning snack.

Roll into golf ball size pieces and squash slightly when you place them on your lined baking tray. Give them a bit of space to spread.

Bake for about 10 minutes until the edges are starting to turn golden. They will continue crisping up as they cool.

Cool on a wire rack.

Serves (well I would love to tell you that, but I forgot to count them. Whoops!)

Easy Peasy Strawberry Ice Cream

This is the strawberry ice cream that I served up with a slice of hot fudgey chocolate cake, the one I got from Anne. Let me tell you, it was a slice of heaven on a plate!

Easy Strawberry Ice Cream

500g pot good-quality vanilla custard
600g strawberries, hulled and sliced
50 - 100g caster sugar (depending on sweetness of strawberries and custard, you may not actually need any sugar)
2 tsp balsamic vinegar
a squeeze of lemon juice

Whizz up all the ingredients in a blender or food processor. Then transfer the mixture into an ice cream machine. Churn until it begins to firm up. How long it takes will depend on your machine, I know my ice cream is done, when the paddle starts to rotate the opposite way, although you can tell by the texture. So, when the ice cream is velvety, transfer it to a container and freeze until you are ready to serve it.

If you are churning by hand, pop into a container and freeze for about 90 minutes until it starts to freeze around the edges. Stir well, then repeat the process twice more until the mix is smooth and frozen.

This really is a cheat's ice cream, as the custard is already made. It just makes the process so quick from start to finish and when you have a eureka moment like I did, when I decided to eat some of that fudgey chocolate cake, hot with ice cream, then it is just what you want. It is a good store cupboard standby for last minute guests too!

Simple Cheese Scones

These are simple cheese scones that are great to make with your children. Cooper made his while we were in Cyprus visiting his Baba Anne (grandmother).

Cheese Scones Step-By-Step

1. Sieve flour, baking powder, salt & mustard together, rub in butter, then add the grated cheddar.

2. Mix the grated cheddar into the flour mix.

3. Add sufficient milk to make a soft dough.

4. Mix the milk in with a knife.

5. Bring the dough together with your hands. Knead gently until you have a smooth dough. Whisk an egg (this will be the glaze).

6. Shape the dough or roll until it is 1 inch/2 ½ cm thick.

7. Cut rounds out with a biscuit cutter. Try not to twist the dough as you cut it, or they will rise a bit squint. I don't mind that too much. Keep re-rolling the dough and cutting out scones until all the dough has been used.

8. Brush your scones with egg.

9. Looking good!

10. Sprinkle a generous amount of grated Cheddar over each scone.

 11. Ready to go in the oven.

12. Get an adult to help you put the scones in the oven.

13. Bake for 10-15 minutes, then remove from the oven and allow to cool a little.

14. Enjoy your scones while they are still warm.

15. Share with friends.

Classic Cheese Scones
These easy cheese scones are very cheesy and light. Perfect on their own whilst still warm or served with soup.
  • 200g plain flour
  • 4 level teaspoons baking powder
  • ½ level tsp salt
  • a pinch of dry mustard
  • 50g butter
  • 100g grated cheddar cheese
  • about 125ml milk
  • 1 egg, to glaze
  • 25g grated cheddar to top scones with
1. Preheat your oven to 220c/200fan/425f/gas mark 7.2. Sieve the flour, baking powder, salt and mustard together and rub in the butter.3. Knead lightly and roll out to 1 inch/2 ½ cm thickness.4. Cut out rounds with a pastry cutter.5. Place the scones on a lightly floured baking tray. Brush the scones with egg and sprinkle with cheddar.6. bake for 10-15 minutes until well risen and golden.
Total time: Yield: makes 8-10 scones

Note: As a variation, Marguerite suggests using 1/2 pint of tomato juice instead of milk or adding a little Marmite to the milk for extra flavour.

Jean says they taste absolutely delicious if you add some drained and finely cut sundried tomatoes to the mixture. Now I cannot wait o try that!


Here are a few more scone recipes for you to try:


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