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Sue Lawrence's Tattie scones


  • Boil the potatoes until tender. Drain well and put back on the heat briefly. Then mash with 25 gm butter.
  • Add 50 gm flourwith the salt and baking powder to the potatoes. Mix well with a wooden spoon and then form the dough into 2 balls.
  • Place the dough balls on a lightly floured bench and gently roll each one out to form about 5 mm thick circles. Then prick all over with a fork and cut into quarters.
  • Heat a heavy-bottomed pan to medium with a little butter and cook the scones for 3-4 mins each side until golden brown. Allow to cool a little on a cake rack, before serving smeared with good butter.
  • nb. You need 200 gm potatoes after they're cooked.
  • from "Book of Baking" by Sue Lawrence


  • approx. 250 gm floury potatoes, peeled & cut into pieces
  • 25 gm+ unsalted butter, cubed
  • 50 gm+ plain flour, sifted
  • ½ tspn salt
  • ¼ tspn baking powder
  • cooking oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm