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. 🙂
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. So don’t be afraid of them.
… and please don’t torture yourself with sweet potatoes instead, thinking it’s a healthier alternative. 😉 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. 🙂
P.S.: I now have another version with cheese and onions [recipe here]
- 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)
* I used ASDA all purpose gluten free self-raising flour.
PREPARE THE DOUGH:
- Peel and chop the potatoes into small cubes.
- Place them in a saucepan with water and a good dash of salt and boil them until soft.
- Drain your potatoes in a colander.
- Transfer them into a mixing bowl along with the butter and some salt and mash until smooth.
- Then stir in the flour and knead the dough until you have a smooth dough ball (like in the picture collage above). Note: 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.
MAKE THE POTATO SCONES:
- 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.
- Flatten it with your hands into a circular shape. Note: you can add a bit more flour at any point if needed.
- Then take over with a rolling pin and roll until it’s about 1 cm thick.
- Smooth any cracks around the edged with your fingers.
- At this point, sprinkle a bit of extra flour on top and spread it around with your fingers.
- Cut into slices with a knife of pizza cutter.
- 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).
COOK YOUR POTATO SCONES:
- 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.
- 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. 🙂