Scottish · Breakfast & brunch

Tattie scones with eggs

Name: Tattie scones with eggs
Prep time: 20 min
Cook time: 25 min
Total time: 1 h
Yield: 8 scones
Cuisine: Scottish
Ingredients: 1 pound floury potatoes such as russet, peeled and quartered; 4 tablespoons unsalted butter, divided; 3/4 teaspoon kosher salt, divided; 3/4 cup all-purpose flour, plus more for rolling; 1/2 teaspoon baking powder; 4 pasteurized large eggs; 4 plum tomatoes, halved; Black pepper

Thin Scottish potato scones griddled until spotted and served with soft fried eggs and grilled tomatoes.

About 1 hrTotal

About 45 minActive

$Cost

ModerateDifficulty

Makes 8 scones

Equipment

Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Best starting skillet
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3
View at Amazon
Another workable path: Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched the recipe’s diameter and preheating method, then checked material, heat retention, cooktop fit, weight, care, stable model identity, and exact destination. Kwilt has not cooked with this skillet.
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3: The 10.25-inch seasoned surface matches the recipe footprint and retains enough heat to create the crisp cornbread edge promised by a preheated skillet method. Trade-off: It weighs more than five pounds, the handles become hot, and avoiding rust requires prompt hand washing, drying, and light oiling.
Another workable path: Preheat a 9-inch metal cake pan with the recipe’s fat; the crust will be lighter but the crumb and flavor remain valid.
Sources
Lodge cast-iron material and care
Amazon exact product listing

Ingredients

1× recipe · Makes 8 scones

1 pound floury potatoes such as russet, peeled and quartered
4 tablespoons unsalted butter, divided
3/4 teaspoon kosher salt, divided
3/4 cup all-purpose flour, plus more for rolling
1/2 teaspoon baking powder
4 pasteurized large eggs
4 plum tomatoes, halved
Black pepper

Instructions

Boil potatoes in salted water until tender, drain thoroughly, and return to the hot pot for 1 minute to steam dry. Rice or mash completely smooth.
While warm, mix potatoes with 2 tablespoons butter and half the salt. Cool 15 minutes, then fold in flour and baking powder only until a soft dough forms.
Divide in two, roll each on a lightly floured surface to a 7-inch round about 1/4 inch thick, and cut into four farls.
Cook on a over medium until brown-spotted and cooked through, 3 to 4 minutes per side. Brush with 1 tablespoon melted butter and hold warm.
Grill tomatoes and fry pasteurized eggs in remaining butter until whites set and yolks remain soft. Serve with the warm scones, remaining salt, and pepper.