Gluten Free Cheese and Onion Potato Scones

Directions

MAKE THE DOUGH:

1. Peel and cut the potatoes into cubes.
2. Place them in a saucepan with water and a generous dash of salt and boil until soft.
3. Drain the potatoes in a colander.
4. Transfer the cooked potatoes into a mixing bowl along with the butter and mash until smooth.
5. Stir in the spring onions (finely chopped) and grated cheese.
6. Add a good dash of salt (to taste).
7. Then finally, stir in the flour and knead the dough with your hand 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 the dough is too dry/cracking, add a little bit of water, a quarter teaspoon at a time, until it looks right.

FLATTEN THE DOUGH AND SHAPE THE POTATO SCONES:

1. Dust some flour over your work surface and on top of your dough ball. I use about 15-20g. Note: my preferred method is to use a non-stick baking mat.
2. Flatten it with your hands into a circular shape. Note: you can add a bit more flour at any point if necessary (to prevent sticking).
3. Then take over with a rolling pin and roll until it’s about 1 cm thick.
4. Smooth any cracks around the edged with your fingers.
5. At this point, sprinkle some extra flour on top and spread it around with your fingers.
6. Cut into slices with a pizza cutter or knife.
7. 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 THE POTATO SCONES:

1. 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.
2. Add a batch of scones and cook for about 8 minutes (4 minutes on each sides) or until they are nicely golden and toasted.
3. Serve warm with butter on top.