Thyme and Sage Tattie Scones with Mushrooms

Photo by  Joanna Kosinska

From Glasgow restaurant Stravaigin, a notable dish of traditional potato scones with a new look. A superb first course.

Servings: 6


  • 1 cup balsamic vinegar

  • 1 teaspoon sugar


  • 1 pound mashed potatoes

  • 1 teaspoon dried thyme

  • 1 teaspoon dried rosemary (or 1 tablespoon fresh)

  • 2 tablespoons melted butter

  • 1/3 cup flour

  • Salt and freshly ground pepper


  • 4 green onions

  • 1/2 pound mixed wild mushrooms

  • 1 teaspoon chopped garlic

  • 1 tablespoon lemon juice

  • 1/3 cup whipping cream


  • 4 ounces sautéd chanterelles or other mushrooms

  • 3 tablespoons chopped Italian parsley



Bring balsamic vinegar and sugar to boil in small pot. Reduce heat to medium low and let it reduce slowly, about 20 minutes, until thickened.


Beat together potatoes, thyme, rosemary and butter. Slowly beat in flour until mixture resembles dough. Roll out on a floured board and cut into two-inch circles. Prick with a fork. Heat a non-stick skillet or griddle. Brush with oil and cook scones on medium-low about two minutes per side or until golden. Keep warm.


Place green onions and mushrooms in food processor and chop finely. In a skillet heat butter on high heat until sizzling. Add mushroom and green onion mixture and garlic and sauté until mixture is dry, about two minutes. Add lemon juice and cream and bring to boil. Season with salt and pepper. Reheat when needed.

Place a potato scone on a serving plate, top with mushroom mixture; repeat layers ending with a scone. Sprinkle plate with sautéed mushrooms, parsley and drizzle of balsamic glaze.