Wheat Free Potato Scones recipe
information
This recipe is Vegetarian, Gluten free, Wheat free and Dairy free.
ingredients
1 large potato or 255 g (9 oz) peeled weight
30 g (1 oz) 2 tablespoons of Dairy free margarine
55 g (2 oz) scant 1/2 cup of rice flour
1/2 teaspoon of salt
1 teaspoon of Gluten free baking powder
Some extra flour for sprinkling
A little oil
30 g (1 oz) 2 tablespoons of Dairy free margarine
55 g (2 oz) scant 1/2 cup of rice flour
1/2 teaspoon of salt
1 teaspoon of Gluten free baking powder
Some extra flour for sprinkling
A little oil
method
1. Peel the potato, cut it into chunks and cook in boiling water until tender.
2. Drain the potato in a colander until dry, transfer to a bowl and mash with the margarine until light and fluffy.
3. Sift the flour, salt and baking powder into a large bowl and mix in the mashed potato.
4. Roll the mixture into a ball and turn out onto a lightly floured board.
5. Sprinkle flour on to the rolling pin and the dough and then roll out into a circle, about 5 mm (1/4 inch) thick.
6. Cut into 8 wedges and prick all over with a fork.
7. Lightly grease a griddle or brush a frying pan (skillet) with oil and transfer the wedges to it as soon as it is hot.
8. Cook for 5 minutes on each side, until golden brown and firm.
9. Cool on a serving plate for 5 minutes before serving with Dairy free margarine and a piping hot bowl of soup.
2. Drain the potato in a colander until dry, transfer to a bowl and mash with the margarine until light and fluffy.
3. Sift the flour, salt and baking powder into a large bowl and mix in the mashed potato.
4. Roll the mixture into a ball and turn out onto a lightly floured board.
5. Sprinkle flour on to the rolling pin and the dough and then roll out into a circle, about 5 mm (1/4 inch) thick.
6. Cut into 8 wedges and prick all over with a fork.
7. Lightly grease a griddle or brush a frying pan (skillet) with oil and transfer the wedges to it as soon as it is hot.
8. Cook for 5 minutes on each side, until golden brown and firm.
9. Cool on a serving plate for 5 minutes before serving with Dairy free margarine and a piping hot bowl of soup.
serving amount
serves 4
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