potato scones

potato scones
22nd March 2017 Katie

Here we have turned a very traditional scone recipe into a dairy-free and gluten-free  wonder, with swaps of coconut oil and milk for the traditional butter and milk, and gluten-free flour in place of wheat flour.  For anyone bored of rice cakes and oat cakes for lunch, I urge you to pop in an extra potato when you are making mash or baking potatoes.  It works really well as an alternative to a bread roll, and is delicious with soup.

potato scones

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Prep Time15minutes
Cook Time35minutes

potato scones

Votes: 0
Rating: 0
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Prep Time15minutes
Cook Time35minutes

Ingredients

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Ingredients

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Instructions
  1. Heat oven to 190C fan, GM6. Line a baking tray with baking paper.
  2. Mix together the flour, sumac, baking powder and black pepper. Add the solid coconut oil and rub into the flour, forming breadcrumbs.
  3. Mix together 4 tablespoons of the dairy-free milk, and the teaspoon of lemon juice with the cold mashed potato. Add to the flour mixture and bring together with a fork. You may need to add up to 3 further tablespoons of dairy-free milk to form a soft dough.
  4. Shape the dough into a circle about 16 cm in diameter and place on the lined baking tray. Mark into six wedges with a sharp knife. Cook for 30-40 minutes, depending on your oven. It should be slightly brown around the outsides.
  5. Allow to cool for 5-10 minutes. Break into wedges along the pre-marked cuts and enjoy warm or cold. Will keep for up to 3 days in an airtight container, and can be reheated for about 5 minutes in a medium oven.

Nutrition Facts
potato scones
Amount Per Serving
Calories 191
Calories from Fat 54
% Daily Value*
Total Fat 6g
9%
Saturated Fat 4g
20%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.3g
Sodium 460mg
19%
Potassium 83mg
2%
Total Carbohydrates 33g
11%
Dietary Fiber 4g
16%
Sugars 1g
Protein 4g
8%
Vitamin A
0.4%
Vitamin C
5%
Calcium
29%
Iron
12%
* Percent Daily Values are based on a 2000 calorie diet.

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