Potato Scones, gluten free version included

Served with Butter and nectarine jam

Old recipes can be made new! This is an old fashioned recipe that was created to use up leftover mashed potatoes, waste not, want not and it is still a great recipe. I have found that this recipe is easy to make gluten free just by exchanging a good gluten free flour for the wheat flour and doubling the baking powder used, end of changes.

A couple quick notes:
An important part of any scone recipe is very cold butter. To do this and make it easy to work I freeze the butter and then give it a quick grate before putting it in. Super easy and much faster then trying to cut firm butter into the mix.
Sweet potato can be substituted if that's what you have left over.

Potato Scones

• 2 cup all purpose flour (can use gluten free version)
• 1 tbls. baking powdered (double for gluten free)
• 1 tsp. salt
• 1/2 stick of ice cold butter
• 1 cup mashed potatoes (prepared with milk and butter, leftovers are perfect)
• 1/3 cup milk
• 1 egg

In a bowl combine dry ingredients. Add in the butter and mix until a dry crumb. Add the rest of ingredients and stir until a soft dough balls up. Now knead the dough to bring it together. This will take a tad bit longer for gluten free version.  Form a ball and flatten it into a round. Cut into wedges, I did 8 by cutting in half  4 times.  Separate the wedges onto an ungreased baking sheet and bake at 400 for 15-18 min. Serve warn with butter and jam.

Follow me on Pinterest, Google and Facebook!

To become an Avon Rep please click here for more info and to sign up.

There are links in my blog posts. Some lead to affiliate pages or my Avon shop. Monies/rewards may be earned off any purchases or sign ups done through these links.