Who doesn't like a potato scone as part of a good hearty breakfast?  They take very little effort to make and are a great way of using up left-over mashed potatoes from the night before.

Add a little wildfire to your breakfast with some Galloway Chilli laced tattie scones.

This recipe makes three thick, or four thin, potato scones. It's a great vegetarian option too


  • 100g boiled and mashed potatoes (or left over mash)
  • 30g plain flour
  • 20g soft butter
  • a teaspoon of Galloway Chilli Original
  • a little salt


  • Heat a flat frying pan or griddle on a medium heat.
  • Mix everything together in a bowl until it forms a single ball.  You are looking for the consistency of a paste, but not too dry.  You may need to add a little more flour depending on how moist the potatoes were (or if you added extra Galloway Chilli).
  • For perfectly shaped tattie scones roll out the mix to around 5mm thick and use a cutter.  Alternatively split into four equal portions and free roll or flip between well floured hands to make a pattie.
  • Dry fry for five minutes, flipping several times.
  • Allow to cool for a few minutes, or longer.

Serve with Galloway Chillies Jam on the side, or in a roll with sausage or bacon :-)

This recipe uses Galloway Chilli Original and Jam, but you can mix and match.  The Original is a very versatile ingredient in many dishes with some sweetness and heat.


Potato Scones with added Galloway Chilli

Potato Scones with added Galloway Chilli


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