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Being of Scottish descent, a bacon and egg breakfast just isn't a bacon and egg breakfast without tattie scones!


  • 1 cup warm mashed potatoes
  • 1/3 cup unsalted butter, melted
  • salt, to taste
  • 1/2 cup plain flour


  • Preheat a dry frying pan or griddle over moderate heat.
  • Mix together all the ingredients until thoroughly blended.
  • Turn the dough onto a floured board and divide into three.
  • Roll into a circle about 1/4inch thick.
  • Cut each circle into 6 wedges.
  • At this point, you may freeze some of the scones – they will last for weeks and weeks and weeks in the freezer.
  • Sprinkle the hot griddle with flour and bake each circle for about 5 minutes, until the edges begin to brown, turning once to cook both sides.

Categories: Breakfast 
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