Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Monday, December 22, 2014

Savory Potato Scones


 
(Potato Scones without eggs)

It's finally winter break!  I'm so excited for a chance to relax a little bit and enjoy my family and for a chance to bake!  Today's offering is two versions of Potato Scones - one with eggs (for those who can do eggs) and one without eggs (for those who cannot do eggs).  These scones are a sort of cross between potato pancakes and farl.  This recipe is a great way to quickly use a few potatoes that are starting to sprout eyes.  I like these scones topped simply with margarine and served with a soup or a salad to round out a light meal. The version with eggs is a little lighter than the one without eggs, but my taste-testers (the girls) liked both versions equally well.


Ingredients for Potato Scones with Eggs

1 cup GF flour blend (I used this one)
1 tsp. baking powder
2 1/2 cups mashed russet potatoes (mashed with a little olive oil, salt and pepper)
2 tbsp. olive oil
1 tbsp. dried parsley
2 eggs
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic or onion powder, if desired 


                                                         (Potato Scones with eggs)


Ingredients for Potato Scones without Eggs

1 cup GF flour blend (I used this one)
1 1/2 tsp. baking powder
2 1/2 cups mashed russet potatoes (mashed with a little olive oil, salt and pepper)2 tbsp. olive oil
1 tbsp. dried parsley
1/2 cup plain coconut milk (or try leftover gravy if available)
2 tbsp. flax meal
1/4 cup shredded Daiya cheese, if desired
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic or onion powder, if desired

Directions for Cooking
Preheat a griddle (preferably cast iron) over medium-low heat.  In a small bowl sift together the flour and the baking powder, set aside.  

In a large bowl stir together the remaining ingredients (mashed potatoes through garlic powder).  Stir in the flower mixture to form a sticky dough.

Divide the dough in half. Turn out one portion onto a piece of floured wax paper. Sprinkle a little flour over top of the dough and then flatten with your hands into a circle 1/2 inch thick. With a knife dipped in flour, cut the dough circle into 4 wedges.  Drizzle a little olive oil onto the preheated griddle, then transfer the scones with a spatula to the griddle.   Repeat with the remaining dough.


 

Cook scones about 5 - 7 minutes or until deep golden brown. Turn and brown the other side, adding more oil to the skillet as necessary.  Remove to a wire rack to cool slightly.  Serve scones warm. Store leftovers in plastic wrap and reheat for a few minutes on the griddle before serving.


 

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