Potato Scones Recipe

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The North-East of Scotland skies are under attack from an enemy jet. It is spilling a strange yellow smoke. Minutes later, people start killing each other.
Former Royal Air Force Regiment Gunner Jason Harper witnesses this and then his wife, Pippa, telephones him, shouting that she needs him. They then get cut off. He sets straight out towards Aberdeen, unprepared for the nightmare that unfolds during his journey. Everyone seems to want to kill him.
Along the way, he pairs up with fellow survivor Imogen. But she enjoys killing the living dead far too much. Will she kill Jason in her blood thirst? Or will she hinder his journey through this zombie filled dystopian landscape to find his pregnant wife?

The Fence is the first in this series of post-apocalyptic military survival thrillers from the torturous mind of Scottish horror and science fiction novel writer C.G. Buswell.

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The 44 Scotland Street Cookbook recipes book is based on the character's favourite food from the series by Alexander McCall Smith. Written by Anna Marshall, and with Bertie, Big Lou and Domenica's help, you'll find Scottish favourites like Scotch Pies and Deep Fried Mars Bars along with international treats like Panforte di Siena.

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Many people in Scotland eat them with a fry up or with beans. They are traditionally eaten at breakfast time though Eating in suggests eating tattie scones with a bowl of broth or lentil soup.

The book Scots Cooking: The Best Traditional and Contemporary Scottish Recipes by Sue Lawrence recommends adding some grated cheddar cheese to a potato scones recipe and serving them with a bowl of broth or lentil soup for lunch.




There are many other names for Scottish potato scones such as tattie scones, tatty scones and potatoe scones. Some bakers, such as Warburtons, make potato cakes which as much lighter and more like a scone.

The book Sue Lawrence's Scottish Kitchen: Over 100 Modern Recipes Using Traditional Ingredients has a tattie scones with bacon recipe.

Ingredients For Potato Scones

500g of mashed potatoes
100g of plain flour
50g of butter
Pinch of salt

How To Make Potato Scones

A girdle or griddle pan is the best way to make potato scones though a frying pan can also be used. The trick is not to let the mixture get dry.

Boil the tatties and then mash them thoroughly. Add butter and salt if needed. A healthier potato scone recipe should omit the salt.



In a mixing bowl mix in the plain flour with the mashed tatties ensuring the mixture does not go dry.


Empty onto a flat surface and use a rolling pin to roll out the mixture evenly and to a desired height of about 3mm. For this recipe for potato scones cut into the traditional shape of triangles, though some bakers now sell round ones.

Put each one into the griddle or frying pan and cook on both sides until brown.

Serve whilst hot.


Scots broadcaster, Kirsty Young, discusses her love for Scottish potato scones in Taste Ye Back: Great Scots and the Food That Made Them. She describes how her mum makes her a Scottish breakfast with potato scones and black pudding.

An alternative to Scottish potato scones is the German dish of Reibekuchen which are potato pancakes, These are a bit similar but with extra ingredients such as nutmeg, eggs and onions. A recipe for these can be found in The Food-lover's Guide to Europe.












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