Cheese and Onion Potato Scones
Ingredients:
300g potatoes
40g extra mature cheddar, grated
2 spring onions, thinly sliced
50g gluten free self-raising flour
20g extra flour for rolling the dough
25g salted butter
pinch of salt
Method:
Peel and cut the potatoes into cubes. Place them in a saucepan with salty water and boil until soft.
Drain the potatoes in a colander. Transfer the cooked potatoes into a bowl along with the butter. Mash until smooth. Add a good pinch of salt (to taste).
Finally stir in the flour, cheddar and spring onions. Knead the dough with your hands until you have a smooth dough ball. If the dough is too dry, at a bit of water until it looks right.
Flatten the dough and shape the potato scones: dust some flour over your work surface and on top of your dough ball. Flatten it with your hands into a circular shape (add a little flour to prevent sticking). Then take over with a rolling pin and roll until it’s about 1cm thick.
Smooth any cracks around the edges with your fingers. At this point, sprinkle some extra flour on top and spread it around with your fingers. Cut into slices with a pizza cutter or knife. To make sure the scones aren’t sticking to your work surface, run a spatula underneath.
Heat up a frying pan on a low heat with a tiny bit of butter (spread around the pan). Add a batch of scones and cook for about 8 mins (4 mins on each side) or until they are nicely golden and toasted. Serve warm with butter on top.