Light, fluffy potato bread scones are my favorite thing to eat in Scotland – and this simple and delicious tattie scone ...

Stir in sugar and potato, mixing with a fork to prevent lumps. Add enough egg to form a soft but not sticky dough. Turn mixture out onto a lightly floured work surface and knead very lightly.

Serve Rick Stein’s toasted potato and spring onion scones with a vibrant beetroot salad and dollops of fiery crème fraîche. Cut the potatoes into chunks and cook in a pan of salted water until ...

Slathered with butter, these tattie (potato) scones are so good. They’re great with a bit of Marmite too, or you can go down the sweet route and dish them up with jam or honey. We like to steam ...