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Tasty Potato Scones in Minutes

I get a lot of requests for potato scones ("tatty scones" to the Scots) in the store. It hasn't been so easy to keep them in stock now that so many small bakeries have been put out of business by the Ontario government.

I keep telling people they can make their own quite easily but I hadn't actually tested that theory until today. Well I haven't been telling a word of a lie. You can make very tasty potato scones that taste just like the commercially made ones for a fraction of the price. And it takes only a few minutes to do. Here is how I made mine.


  • Mashed potatoes
  • Flour
  • Salt
  • Margarine or butter
  • Prepare some mashed potatoes. It really doesn't matter whether you use instant (e.g. Smash from Blighty's) or take the trouble to wash, peel, boil for twenty minutes then mash your own
  • Fork in a large knob or butter or margarine while the mashed potatoes are still hot and stir a good pinch of salt
  • Using a wooden spoon, stir in just enough flour to turn the mashed potatoes into a workable dough. Do not use too much flour or the dough will be dry and will break up
  • Knead, then roll a ball of dough on a floured board until about a quarter inch thick. Cut into a circle using a bowl or plate as a guide then score the surface into quarters
  • Preheat a griddle and apply a very light coat of oil to the hot surface
  • Carefully transfer the circle of dough onto the griddle and let it cook for a couple of minutes. Check the cooked side of the scones and flip them when the cooked side looks light brown. Repeat on the other side
  • Remove from the heat and cut along the score lines to make four triangular shaped scones

John's Notes
Potato scones are delicious as a cold snack on their own or spread with marmalade or jam. They are traditionally eaten as part of a full, cooked Scottish breakfast. If you pre-cook your potato scones you should lightly fry them in butter (until golden) to serve as part of a cooked breakfast.

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