A traditional Scottish breakfast recipe found on what
was then called about.com
No Scottish breakfast would be complete without Tattie scones – Tattie being a familiar term for potatoes. There are many Scottish recipes for Tattie Scones. Some argue that Tattie Scones should not include egg, but the egg helps to glue the potatoes together and makes a lighter scone. To add one or not is your call.
Tattie Scones are sometimes called potato scones and you may also hear them called fadge or potato bread in Ireland. They are quick and easy to make and are a useful way to use up leftover mashed potatoes.
1 lb/500 g potatoes, cooked and mashed
1 oz/30 g butter, melted plus extra for greasing
1/2 tsp salt
1 medium egg
4 oz/125 g flour, plus a little extra for rolling out
1 tsp baking powder
 Preheat the oven to 395° F/200 °C/Gas 6
 Place the mashed potato in a large baking bowl and add all the other ingredients to form a sticky dough.
 Roll out the dough on a floured surface to approx ½ inch/1 cm thickness. Cut into saucer sized rounds then score a cross into the dough to mark 4 equal wedges.
 Grease a baking sheet with butter and bake the scones for 15 minutes until golden brown and risen. The scones can also be cooked on the stove top on a griddle or heavy based frying pan. Cook the scones 5 minutes on either side until golden and risen
Eat while warm, smothered in butter if you like.