Perfectly toasted gluten free potato scones with mashed potatoes, butter and ASDA free from flour / pan fried potato flat breads

Gluten Free Potato Scones / Little Toasted Potato Flat Breads

You know me, I’m always looking for new ways to enjoy potatoes and I have a new delicious one to add to the list: potato scones!

These are great for breakfast as a replacement for toasts alongside eggs, bacon and whatnot. But they also make for a delicious savoury snack (especially with cheese on top).

Best of all, you only need 3 ingredients: potatoes, butter and gluten free flour. πŸ™‚

Perfectly toasted gluten free potato scones with mashed potatoes, butter and ASDA free from flour / pan fried potato flat breads

Bonus: despite the bad rep, potatoes are awesome and so nutritious. They’re a great source of iron and potassium, among other things, which both tend to be lacking in many people’s diet these days.Β So don’t be afraid of them.

… and please don’t torture yourself with sweet potatoes instead, thinking it’s a healthier alternative. πŸ˜‰ Don’t get me wrong, I like sweet potatoes and they certainly have their place in my kitchen, but they just aren’t the same and don’t quite hit the spot as a replacement for white potatoes. In reality they are both nutritious, good in their own ways and not something to be avoided. πŸ™‚

P.S.: I now have another version with cheese and onions [recipe here]


Gluten Free Potato Scones
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Bread
Cuisine: Scottish
Serves: 8 potato scones
Ingredients
  • 250g boiled potatoes
  • 50g all purpose gluten free self-raising flour (add 1 tsp baking powder if using a plain blend instead of self-raising)
  • + 20g extra for rolling the dough
  • 25g salted butter
  • A dash of salt (to taste)
Notes
* If you're using a plain flour blend instead of self-raising, just add 1 teaspoon of baking powder. πŸ™‚

* I used ASDA all purpose gluten free self-raising flour.
Nutrition Information
Serving size: 2 scones Calories: 155 Fat: 5.5g Carbohydrates: 25g Fiber: 2.5g Protein: 2.2g Cholesterol: 13.5mg

Directions

PREPARE THE DOUGH:

  1. Peel and chop the potatoes into small cubes.
  2. Place them in a saucepan with water and a good dash of salt and boil them until soft.
  3. Drain your potatoes in a colander.
  4. Transfer them into a mixing bowl along with the butter and some salt and mash until smooth.
  5. Then stir in the flour and knead the dough until you have a smooth dough ball (like in the picture collage above). Note:Β the amount of flour needed can vary depending on how much water is left in your potatoes. If your dough is cracking/too dry, add a tiny bit of water, a quarter teaspoon at a time, until it looks right.

Β 

MAKE THE POTATO SCONES:

  1. Dust some flour over your work surface and on top of your dough ball. I used about 15-20g. Note: my preferred method is to use a non-stick baking mat.
  2. Flatten it with your hands into a circular shape. Note: you can add a bit more flour at any point if needed.
  3. Then take over with a rolling pin and roll until it’s about 1 cm thick.
  4. Smooth any cracks around the edged with your fingers.
  5. At this point, sprinkle a bit of extra flour on top and spread it around with your fingers.
  6. Cut into slices with a knife of pizza cutter.
  7. To make sure the scones aren’t sticking to your work surface, run a spatula underneath (and push some loose flour under, to unstick them, if needed).

Β 

COOK YOUR POTATO SCONES:

  1. Heat up a frying pan or skillet on low heat with a tiny bit of butter, just a smidgen, and spread it around the pan.
  2. Add a batch of scones and cook for about 8 minutes (4 minutes on each sides), until they are nicely golden and toasted.

Hope you like them. πŸ™‚

Kimi x

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