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.
400g mashed, cooked potatoes
80g glutinous rice flour
40g butter, melted
1 teaspoon gluten free baking powder
pinch of salt
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.