Gluten Free Potato Scones

potato sconesINGREDIENTS

2 cups mashed potatoes

1 tsp salt

2 tbs. melted butter

1 egg

1 tsp. Baking powder

1 cup bean flour, plus a little more

DIRECTIONS

  Stir together the potato, salt and butter, then beat in the egg.

Stir in the flour and the baking powder; mix well.

Add a little more flour if needed to make a soft but workable dough.

Divide the dough into scone sized parts (about the size of babies’ fist)

Roll out each section of the dough to about 1/4″ thickness on a floured board.

Bake them on a lightly greased griddle or skillet at the same temperature that you would cook pancakes, for about 5 minutes each side.

They should  have some light brown blisters.

Keep them warm in a covered cassarole dish in the oven as they are cooked.

Serve hot.

Leftovers can be reheated in the microwave. (If you have any)

 

NOTE: They can be kept raw in the fridge between sheets of waxed paper in a plastic bag over night.

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