Vermont Journal

from the B&B and around Vermont

Mashed Potatoes: 500 Grams Makes Yummy Scones

Stirring it up:

Tattie scones, made from mashed potatoes, are freshly baked and ready to eat.
Tattie scones, made from mashed potatoes, are freshly baked and ready to eat.

What on earth can you do with left-over mashed potatoes?  Well, keep reading!

Makes: 12 – 18 triangles

Oven: No oven needed. A griddle or cast iron pan, set at medium heat is all you need.

Bake: Probably about 10 minutes per side. Exact time is hard to say depending on your method of cooking them.

  • 500 grams of mashed potatoes  (1 pound)*
  • 25 grams of softened butter  (2 oz)
  • 125 grams of self-rising flour** (4.5 oz)
  • Dash of salt
  • Finely grated cheese adds pizzaz to the potato scones. Try about 20 grams (1& 1/2 oz)


  • Heat the griddle/cast iron pan to a medium temperature.
  • Mix all the ingredients together.
  • Knead the potato dough gently on a well floured surface – just a minute or so is all you’ll need.
  • Divide the dough into three pieces.
  • Roll out or pat the dough into a circle be about 1.5 cm (1/2inch) thick.
  • Cut the dough into 4 or 6 triangles.
  • Place the triangles on the hot baking surface and bake until golden brown then turn them over and bake the other side.  Keep an eye on them so they don’t burn.

Enjoy them warm with butter 😋

* The best potatoes are Russet, Idaho or Yukon Gold as they have a low moisture content.

** You can make your own self-rising flour. For every cup of self-rising flour called for in your recipe you need 125g  (one level cup) of all purpose flour, 6 grams (1 1/2teaspoons) of baking powder and 1 gram, 1/4 teaspoon of kosher salt.

Dishing it out:

My first trip to Scotland was in 1975. I was looking forward to visiting castles & museums, exploring the countryside and of course trying new foods, especially haggis, which I had heard so much about. And yes, it is good!

Since my first trip to Scotland, and since marrying a Scot, I have experimented with many Scottish recipes. If you’re looking for ideas try Rampant Scotland.

During my first visit I received an introduction to “Tattie” Scones. Tatties, by the way, is what Scots call potatoes. Tattie scones was something new. I knew about fruit scones for afternoon tea but never tattie scones.

If you take a trip to Scotland and have a full breakfast (a fry-up) you are more than likely to find a tattie scone on your plate. On occasion, Peter’s mum used to make these for breakfast. In fact a good majority of Scottish homes will include these on the breakfast table.  It’s probably about as popular for breakfast as Scottish Oatcakes.

Treat yourself to a new taste experience. Tattie scones take no time to prepare,  only require a few ingredients and are tasty, economical and the perfect way to use those left-over potatoes.


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