Coming from an Irish and Scottish background, these scones are the perfect side with any breakfast meal as well as a family favorite! Enjoy. Add onion, pepper, or any other spices for flavor. Serve with butter.

Recipe Summary

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
6
Yield:
6 scones
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a lightly greased griddle or cast iron skillet over medium-high heat.

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  • Mash potatoes with flour, butter, and salt until a stiff dough forms.

  • Turn dough out onto a lightly floured work surface. Knead dough lightly and roll dough out to about 1/2-inch thick. Cut into six triangular wedges.

  • Working in batches, cook scones, turning once on hot griddle until golden brown, 4 to 5 minutes per side.

Nutrition Facts

198 calories; protein 3.2g 6% DV; carbohydrates 29g 9% DV; fat 7.8g 12% DV; cholesterol 20.1mg 7% DV; sodium 307.5mg 12% DV. Full Nutrition
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Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/12/2015
I made this recipe (or one exactly like this) just before Thanksgiving 2014. I made it because it is so similar to the Norwegian Lefse recipe (there is one on this site) that I make and I was curious. I made it as directed and it tasted very similar to Lefse. I rolled some of the dough paper thin, like we do for lefse, and it was identical. Lefse adds a pinch of sugar, for browning, and some cream for a moister dough and also is cooked on a dry griddle. This recipe is a treat and because you don't roll it so thin, it's much easier to make. I'll make this again! It's wonderful to eat plain with a little butter or you can spread it with jam. Try it, it's a wonderfully tender bread. Read More
(11)

Most helpful critical review

Rating: 2 stars
11/22/2016
I read this recipe several times - 4 oz of flour seemed too little. What I got for the first batch were gigantic, gummy gnocchi. So I doubled the flour. Not much improved. I am certain I followed the recipe exactly. These are like unfortunate potato pancakes when I tried it. Read More
(2)
20 Ratings
  • 5 star values: 16
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
04/12/2015
I made this recipe (or one exactly like this) just before Thanksgiving 2014. I made it because it is so similar to the Norwegian Lefse recipe (there is one on this site) that I make and I was curious. I made it as directed and it tasted very similar to Lefse. I rolled some of the dough paper thin, like we do for lefse, and it was identical. Lefse adds a pinch of sugar, for browning, and some cream for a moister dough and also is cooked on a dry griddle. This recipe is a treat and because you don't roll it so thin, it's much easier to make. I'll make this again! It's wonderful to eat plain with a little butter or you can spread it with jam. Try it, it's a wonderfully tender bread. Read More
(11)
Rating: 5 stars
03/11/2016
I make this exact recipe, altho I like abit of green onion and garlic sprinkled in mine. My husband was born and raised in Ireland, and there, they call this farl. one thing to note, depending on how wet your potatoes are, you should adjust your flour accordingly.this is a great and easy recipe. Also it's easily tweaked to suit your family's taste. one of my favorites alterteration... even tho It's not traditional is to add a nice slice of Monterrey jack on top when it's nearly done..so it's all melty... omg. YUM Read More
(9)
Rating: 5 stars
08/23/2017
good recipe for 'tattie ' scones but not enough flour- my mum states that you keep on adding until the potato can't take any more. In other words until it forms a firm dough.Enjoy with square (Lorne) sausage & plain (Scottish) bread. Read More
(9)
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Rating: 5 stars
11/29/2018
Agreeing with another review here, you cannot use exact measurements for this to work, potatoes are different and some will be more watery than others. Pick a good mashing potato (russet etc) and for ME took more flour. Basically if your dough is still sticking to things, its needs more flour… I also think adding finely chopped onions and a bit of garlic powder adds to the flavor but that is preference.. Oh and you can use “All purpose” flour if that is all you have but as recipe suggests use self rising if possible. Read More
(3)
Rating: 4 stars
04/19/2016
Yes exactly how I make Irish potato pancake (griddle) cakes aka Farls. Read More
(2)
Rating: 2 stars
11/22/2016
I read this recipe several times - 4 oz of flour seemed too little. What I got for the first batch were gigantic, gummy gnocchi. So I doubled the flour. Not much improved. I am certain I followed the recipe exactly. These are like unfortunate potato pancakes when I tried it. Read More
(2)
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Rating: 5 stars
11/19/2019
I've made this several times. It's been delicious every time. Like someone else says the amounts of the ingredients aren't set in stone. It depends on the moisture amount in the potatoes. Read More
(1)
Rating: 4 stars
08/05/2015
Mine turned out very ugly but the flavor was great! Read More
Rating: 5 stars
03/16/2020
Made it pretty much exact, but added garlic and onion powder and a tiny bit of shredded cheese. So good!!! And so easy!!!! Mine might not be the prettiest, but they taste amazing. Read More
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