Special Diet

  • 250 g (8 oz) potato, peeled and cut into 1.5 cm (¾ inch) cubes
  • 25 g (1 oz) butter, plus extra for cooking
  • 50 g (2 oz) rice flour, plus extra for dusting
  • 1 teaspoon gluten-free baking powder
  • 1 teaspoon thyme, chopped, plus extra sprigs to garnish (optional)
  • 2 tablespoons buttermilk
  • 1 egg, beaten
  • vegetable oil, for brushing
  • salt also used to cook potatoes

Cook the potatoes in a saucepan of salted boiling water for 10 minutes or until tender. Drain well.

Place the potato and butter in a large bowl and mash together until smooth, then stir in the remaining ingredients together with a pinch of salt until combined. Bring the mixture together to form a ball.

Turn the dough out on to a surface lightly dusted with rice flour, roll into a round about 5 mm (¼ inch) thick and cut into 6 triangles.

Brush a griddle or nonstick frying pan with a little oil and add a knob of butter, then cook the scones for 2–3 minutes on each side until golden. Serve warm with butter and cheese, garnished with sprigs of thyme if liked.

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