Potato Scones

By krystallondon

I love yams and they would work nicely in place of the potatoes for a colourful addition. To change this recipe up a bit, omit the rosemary and add chives in its place and a pinch of nutmeg. These scones are wonderful served with lamb or pork, or simply by themselves.

Ingredients

• 1 pound potatoes, peeled, washed, and quartered
• 1 cup sorghum flour
• 1/2 teaspoon gluten-free baking powder
• 3 tablespoons olive oil
• 2 green onions, chopped finely
• 1 tablespoon fresh rosemary
• Canola oil, for frying
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Details

Servings 6

Preparation

Step 1

1. Steam or boil the potatoes until soft. Mash well and add the flour, baking powder, olive oil, onions, rosemary and seasonings. (You can substitute other herbs for the rosemary if you prefer.) Stir well.

2. Roll out on a floured board. The dough should be about 1/4inch thick.

3. Cut rounds with a pastry cutter or an inverted drinking glass. Heat a skillet over medium-high heat and heat a tablespoon of the canola oil. Cook each side for about 5 minutes, or until lightly browned. Turn only once per scone. Continue this process, adding a tablespoon of oil at a time and the scones. Keep the scones warm in the oven until all have been prepared.

Nutritional analysis per serving
203.59 calories, 14 g fat (61% calories from fat), 1.55g protein, 18.49 g carbohydrate, 0 mg cholesterol, 199.47 mg sodium.