Tattie scone (potato scone)

The all-day breakfast consisted of a runny fried egg, a potato scone, black pudding, Lorne sausage, mushrooms, fried tomato and bacon.

The traditional soda farl is used in the Full Scottish breakfast along with the potato scone (Scots: tattie scone).

At its most extensive it consists of eggs, square sausage, fried dumpling, potato scone, tomato, mushrooms, bacon beef links and fried bread.

Standard bacon, sausage, tomato and eggs were garnished with fried potato scones, beans and buttered white sliced bread.

There would be potato scones for tea, split down the middle, butter melting in their golden hearts, and probably jam tarts, for Aunt Margaret was making pastry.

The Loamhedge and Mossflower mice had combined to provide a number of currant and berry pies, seedcake and potato scones, and a cask of October ale.

The most popular scones are soda scones, wholemeal scones, rich white scones, treacle scones, potato scones, ballater scones and drop scones.

A tattie scone or potato scone is a regional variant of the savoury griddle scone which is especially popular in Scotland and the Isle of Man.

They are traditionally served hot, and cold potato scones are often reheated by toasting or frying.