Scottish Potato Scones and How to Cook a Full Vegan Breakfast

Scottish Potato Scones

Do you take the time to make a special breakfast on a Sunday morning? 

Perhaps you make a full cooked breakfast? 

We have a very relaxed start to the day on a Sunday. We wake up a little later than usual (if we 're lucky), then we take our time to get ready for the day.

Sunday breakfast

I like to cook us something a bit more special for breakfast on a Sunday as during the week it's a very rushed affair, with only Cooper eating a proper breakfast (usually porridge), while we rush around getting ready.

Sometimes Cooper and I will make pancakes at the weekend or we might just have (baked) beans on toast. However our favourite Sunday breakfast is a full cooked breakfast.

There are so many things you can include in a cooked breakfast, but one of our favourite parts of a cooked breakfast are potato scones or as we call them here in Scotland tattie scones. We sometimes just pick a packet up at the supermarket, but if we have potatoes in the fridge we  often make our own as they are so easy and quick to make..

Let me show you my step-by-step guide of how to make them, then I'll take you through some options for a full vegan cooked breakfast. The full recipe with measurements and printable recipe is further down.

How to make potato scones

Step one

Scottish Potato Scones - step one picture

Place just boiled potatoes in a bowl with dairy-free spread, some self-raising flour and season well with salt and pepper.

Step two

Scottish Potato Scones - step two photo

Mash until smooth with a potato masher. Bring the potato mixture together with clean hands and if it needs a little more flour to make it into a dough, just knead it in a little at a time. Different potatoes have different water yield, so some take a little more flour. You want a soft dough.

Step three

Scottish Potato Scones - step three photo

Dust a board or clean work surface with flour. Try not to get it all over yourself like I did. Now rolling pin at the ready!

Step four

Scottish Potato Scones - step four photo

Roll out the dough. If you feel it's too soft, you can pop it in the fridge for 20-30 minutes to firm up, then roll it out. I'm too impatient for that and use it as soon as the dough is made. Use a cookie cutter or a cup to cut out your potato scones.

Step five

Scottish Potato Scones - step five photo

Fry the potato scones. You don't need a lot of oil, just a spray of olive oil or rapeseed oil on the pan. I fried mine in a grill pan, but you can use a frying pan if you like.  Give them a few minutes each side until golden and crisp on the outside. Serve with your favourite cooked breakfast ingredients.

Scottish Potato Scones with a cooked veggie breakfast

What makes a good vegan full cooked breakfast?

A cooked breakfast is a filling comfort meal that sets you up for the day. You won't need any lunch after it. Choose your favourite selection from the list below and tuck in.

  1. Veggie sausages (we like Linda McCartney), well cooked
  2. Potato scones (of course)
  3. Baked beans
  4. Mushrooms (seasoned well as they cook)
  5. Sliced tomatoes (grilled or fried)
  6. Fried potatoes (slice cold boiled potatoes and fry until golden and crisp on the outside)
  7. Toast (buttered with dairy-free spread)
  8. Fried bread (toast but fried, mmmmmm!)
  9. Wilted spinach, seasoned with black pepper and nutmeg
  10. Scrambled tofu

vegan cooked breakfast


Prestige are a popular cookware brand for busy families established in 1938.

What I used to make my potato scones

Prestige kitchenware

1. Vintage 2 Piece Mixing Bowl Set - was £16 now £8 

From their vintage collection, a pretty set of enamel coated steel bowls, which are non-porous, so no staining, or scratching. They also last longer.

You can use them in the oven too as long as you put them in a cold oven and allow them to heat with the oven to prevent cracking.

2. 9 Piece Circle Cutters - was £12 now £6 

9 red cookie and fondant cutters from 11.5 cm (4.5 inches) down to 1.25 cm (0.5 inch). They sit inside each other and stay contained until you push them through, which means your cupboard or drawer stays tidy. Plus your husband can pull them out and pretend it is a nose or anteater for fun. Yes he has too much time on his hands sometimes.

3. Dura Forge Non-Stick 28 cm (11 inches) Square Grill Pan - £29.99

A high quality and durable non-stick grill pan that is suitable for all cookers, including induction cookers. It's anti-scratch and dishwasher safe. It's a nice looking pan, that's feels solid and nothing has stuck to it yet, so I'm giving it a high score. It's a pan I really enjoy using (how sad am I to get such joy out of a pan?).

Vegan cooked breakfast with potato scones

As you can see below these potato scones are fairly low in calories and fat. Perfect if you are following a low calorie diet like the 5:2 diet. The nutrition and calories are worked out on a third of the mixture which makes three potato scones.

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A simple recipe for potato scones with step-by-step photos and a guide on how to cook a full cooked vegan breakfast. Only 130 calories for 3 potato scones. #tattiescones #potatoscones #scottishtattiescones #scottishrecipe #vegan #veganbreakfast #breakfast

nutrient label potato scones

potato scones, vegan potato scones, vegan cooked breakfast, cooked breakfast, Scottish breakfast, Scottish cooked breakfast, Scottish tattie scone, Scottish recipe, tattie scones, breakfast, potatoes
Scottish, vegan
Yield: 9 potato scones

Scottish Potato Scones

A staple part of a cooked breakfast. Made simply from just a few ingredients including potatoes. They are soft and fluffy on the inside and crisp and golden on the outside.
prep time: 5 minscook time: 10 minstotal time: 15 mins


  • 1 large baking potato or other white
    potatoes (approx 280g ), quartered,  boiled or steamed until soft)
  • 1 tbsp dairy-free spread
  • 2-3 tbsp self-raising flour
  • a good grinding of salt and pepper
  • a spray of oil for frying


  1. Mash the potatoes with the dairy-free
    spread and some of the flour until smooth. Bring together in the bowl with your
    hands. Add extra flour if it needs it. You are looking for a soft dough. If you
    feel it is too soft, you can chill in the fridge.
  2. Flour a board and roll out the potato dough with a floured rolling pin until it is about half a centimetre thick.
  3. Cut into triangles or use cookie cutters/a cup to cut out circles.  Re-roll any leftover dough cut until you have used all the dough.
  4. Spray a grill pan or frying pan with a little oil, heat and then fry the potato scones in a couple of batches until golden and crisp.
  5. Serve as part of a cooked breakfast.
  6. Enjoy!


If you have leftover potato scones you can heat the next day in a toaster or under the grill.

Nutrition has been worked out for 3 potato scones, a third of the mixture.
fat (grams)
sat. fat (grams)
carbs (grams)
protein (grams)
sugar (grams)
Created using The Recipes Generator


Pop over the the Prestige Facebook page and share your favourite family dish for a chance to win a Prestige prize bundle worth £200.


Creamy Blueberry, Banana and Coconut Porridge

For a tasty and filling week day breakfast, try my creamy blueberry, banana and coconut porridge. It is heavenly and will keep you going right through until lunchtime.

Disclosure: I created this recipe on behalf of Prestige. I was not expected to give a positive review and any opinions expressed are my own. Prices were correct at time of writing this.

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  1. I have to admit that we're not good about making big weekend breakfasts. They always sound like a good idea, but become a huge mess in our small kitchen. My husband would love these, though. Yum!

    1. Oh no, you should, it is worth a bit of mess and my tip is you cook, but insist he cleans up. It's all about team work. You could also make the scones the night before, to say so much work in the morning.

  2. We'd call them potato pancakes, but whatever name they are, they look so tasty and great way to have a more substantial breakfast! One question though, is dairy free spread a butter substitute? It looks like it in your great step by step photos, but I'm not completely sure. :)

    1. A yes I can see why and yes dairy free spread is a butter substitute. It's basically a margarine.

  3. Goodness I would eat every single thing on that plate! I love how you've shared so many ideas for a vegan breakfast! All delicious and filling!!

  4. This looks super fun, so easy, and I bet they are total crowd pleasers! I need to give these ago… Thanks for the recipe inspiration!

    1. Oh yes they are always popular. I hope you try them :)

  5. step 6, eat!! YUMMO!!!

  6. These look like amazing breakfast!!I can’t wait to try it !!Love your food photography as well, Thanks for sharing!!!

  7. I always make extra mashed potato so I have it all ready for the next day.

  8. I'm American, but I do cooked breakfasts for my British husband. He loved these, so I will add them to my repertoire. Thank you :)


I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x

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