Gluten Free Potato Scones

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Tattie scones, as they are called in Scotland.

I have a soft spot for these! Delicious for breakfast with an egg, served with soup or  use as a gluten free base for canapés.

The scones have a very mild flavour but you can zip them up a bit, fresh chopped chilli or some smoked paprika both work well.

Makes 6 10cm diameter scones.

Ingredients

400g mashed, cooked potatoes

80g glutinous rice flour

40g butter, melted

1 teaspoon gluten free baking powder

pinch of salt

Method

In a large bowl mash the potatoes.

Add the flour and baking powder, using a fork mix through, mashing as you go.

Add the butter and salt and mix to form a dough.

Heat a large non stick frying pan over a medium heat.

Line the work surface with a piece of baking parchment.

Sprinkle the parchment with a little rice flour.

Gently, using your hand, flatten the dough to around 1cm thickness.

Use a cookie cutter to cut circles in the dough.

Cook the scones in the dry pan until golden brown.

Keep warm and serve or allow to cool on a cooling rack.

 

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