Gluten-Free Cheddar-Scallion Potato Scones

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64 likes 39 klips

A really yummy scone that you and your kids will love for either breakfast or as a snack!

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Prep Time

40 min

PT40M
Cook Time

20 min

PT20M
Wait Time

--

PT0S PT1H
Gluten-Free Cheddar-Scallion Potato Scones

Ingredients

Makes 8
8 servings Makes

Instructions

Step 1

Peeled and cut the potatoes into 3/4" cubes. Place the potatoes in a pot and cover with cold water. Lightly salt the water and bring it to a boil.

Peeled and cut the potatoes into 3/4" cubes. Place the potatoes in a pot and cover with cold water. Lightly salt the water and bring it to a boil.

Step 2

Reduce heat and let it simmer until the potatoes are cooked and tender, 10-12 minutes. Drain them well and transfer them to a large bowl.

Reduce heat and let it simmer until the potatoes are cooked and tender, 10-12 minutes. Drain them well and transfer them to a large bowl.

Step 3

Add butter, olive oil, sea salt & pepper to the bowl. Use a potato masher to mash everything together while hot, then add 2 tbsp cheddar and mix well.

Add butter, olive oil, sea salt & pepper to the bowl. Use a potato masher to mash everything together while hot, then add 2 tbsp cheddar and mix well.

Step 4

Mix together the two flours and baking soda, then sift them into the large bowl with the mashed potatoes. Use a spatula to combine, then form a ball.

Mix together the two flours and baking soda, then sift them into the large bowl with the mashed potatoes. Use a spatula to combine, then form a ball.

Step 5

Dust the surface and the dough with some gluten-free flour. Roll out the dough to a 7"x 9" rectangle. Sprinkle the top half with cheese & scallions.

Dust the surface and the dough with some gluten-free flour. Roll out the dough to a 7"x 9" rectangle. Sprinkle the top half with cheese & scallions.

Step 6

fold up the bottom half to create a 3.5" x 9" (9 x 23 cm) rectangle.

fold up the bottom half to create a 3.5" x 9" (9 x 23 cm) rectangle.

Step 7

Gently roll it out back to a 7" x 9" rectangle. If necessary, dust the dough with a little more flour.

Gently roll it out back to a 7" x 9" rectangle. If necessary, dust the dough with a little more flour.

Step 8

Dust a dough cutter or a knife with flour. Cut the dough into four 3.5" x 4.5" rectangles, then cut each in half diagonally. You'll have 8 triangles.

Dust a dough cutter or a knife with flour. Cut the dough into four 3.5" x 4.5" rectangles, then cut each in half diagonally. You'll have 8 triangles.

Step 9

Heat some oil in a large cast-iron or non-stick skillet. When it's hot, place the scones in the skillet.

Heat some oil in a large cast-iron or non-stick skillet. When it's hot, place the scones in the skillet.

Step 10

Cook several minutes on each side until golden brown. Repeat to finish cooking the rest of the scones. Serve immediately with crème fraîche while hot!

Cook several minutes on each side until golden brown. Repeat to finish cooking the rest of the scones. Serve immediately with crème fraîche while hot!

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About the Creator

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mychouchoux

A Taiwanese girl who loves to share her passion for simple and healthy cooking. www.mychouchoux.blogspot.ca

Gluten-Free Cheddar-Scallion Potato Scones

Gluten-Free Cheddar-Scallion Potato Scones

By mychouchoux

A really yummy scone that you and your kids will love for either breakfast or as a snack!

Prep Time

40 min

Cook Time

20 min

Wait Time

--

Ingredients

Makes 8

Instructions

Peeled and cut the potatoes into 3/4" cubes. Place the potatoes in a pot and cover with cold water. Lightly salt the water and bring it to a boil.

Step 1

Peeled and cut the potatoes into 3/4" cubes. Place the potatoes in a pot and cover with cold water. Lightly salt the water and bring it to a boil.

Reduce heat and let it simmer until the potatoes are cooked and tender, 10-12 minutes. Drain them well and transfer them to a large bowl.

Step 2

Reduce heat and let it simmer until the potatoes are cooked and tender, 10-12 minutes. Drain them well and transfer them to a large bowl.

Add butter, olive oil, sea salt & pepper to the bowl. Use a potato masher to mash everything together while hot, then add 2 tbsp cheddar and mix well.

Step 3

Add butter, olive oil, sea salt & pepper to the bowl. Use a potato masher to mash everything together while hot, then add 2 tbsp cheddar and mix well.

Mix together the two flours and baking soda, then sift them into the large bowl with the mashed potatoes. Use a spatula to combine, then form a ball.

Step 4

Mix together the two flours and baking soda, then sift them into the large bowl with the mashed potatoes. Use a spatula to combine, then form a ball.

Dust the surface and the dough with some gluten-free flour. Roll out the dough to a 7"x 9" rectangle. Sprinkle the top half with cheese & scallions.

Step 5

Dust the surface and the dough with some gluten-free flour. Roll out the dough to a 7"x 9" rectangle. Sprinkle the top half with cheese & scallions.

fold up the bottom half to create a 3.5" x 9" (9 x 23 cm) rectangle.

Step 6

fold up the bottom half to create a 3.5" x 9" (9 x 23 cm) rectangle.

Gently roll it out back to a 7" x 9" rectangle. If necessary, dust the dough with a little more flour.

Step 7

Gently roll it out back to a 7" x 9" rectangle. If necessary, dust the dough with a little more flour.

Dust a dough cutter or a knife with flour. Cut the dough into four 3.5" x 4.5" rectangles, then cut each in half diagonally. You'll have 8 triangles.

Step 8

Dust a dough cutter or a knife with flour. Cut the dough into four 3.5" x 4.5" rectangles, then cut each in half diagonally. You'll have 8 triangles.

Heat some oil in a large cast-iron or non-stick skillet. When it's hot, place the scones in the skillet.

Step 9

Heat some oil in a large cast-iron or non-stick skillet. When it's hot, place the scones in the skillet.

Cook several minutes on each side until golden brown. Repeat to finish cooking the rest of the scones. Serve immediately with crème fraîche while hot!

Step 10

Cook several minutes on each side until golden brown. Repeat to finish cooking the rest of the scones. Serve immediately with crème fraîche while hot!

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