Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
8 Ingredients
Number of servings
6
- 250grams potato, peeled and cut into 2 cm cubes
- 30grams butter (save 5g for cooking)
- 60grams rice flour (save 10g for dusting)
- 1teaspoons gluten-free baking powder
- 1teaspoons thyme, chopped (plus extra sprigs to garnish (optional))
- 2tablespoons buttermilk
- 1 egg, beaten
- 1tablespoons vegetable oil (for brushing)
Nutrition per serving
612kJ / 146Cal
612 Kilojoules or 146 Calories
7% of daily energy intake*
Protein
3.0grams
Fat
8.5grams
Carbs
14.0grams
Sugars
0.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Cook the potatoes in a saucepan of salted boiling water for 10 minutes or until tender. Drain well.
Step 2 of 4
Place the potato and butter in a large bowl and mash together until smooth, then stir in the remaining ingredients together with a pinch of salt, until combined. Bring the mixture together to form a ball.
Step 3 of 4
Turn the dough out onto a surface lightly dusted with rice flour, roll into a roundabout 1cm thick, and cut into 6 triangles.
Step 4 of 4
Brush a griddle or nonstick skillet with a little oil and add a knob of butter, then cook the scones for 2-3 minutes on each side until golden. Serve warm, garnished with thyme sprigs if liked, and with butter and cheese.
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