- 125 gram butter, softened
- 1/3 cup (55g) pure icing (confectioners') sugar
- 2 egg yolks
- 1 cup (230g) sieved cold cooked mashed potato
- 2 cup (270g) gluten-free self-raising flour
- 2 teaspoon gluten-free baking powder
- 2 teaspoon milk, approximately
- 1/4 cup (80g) raspberry jam
- 1/4 cup (60ml) double thick cream
- 1Preheat oven to 220°C. Grease an oven tray.
- 2Beat butter, sifted icing sugar and egg yolks in a small bowl with an electric mixer until light and fluffy. Transfer to a large bowl, stir in the mashed potato.
- 3Stir sifted flour and baking powder into the potato mixture, mix to a soft dough. Knead dough lightly on a floured surface until smooth.
- 4Press dough out into an even 2.5cm thickness. Dip a 5cm round cutter into flour, cut as many rounds as possible from the dough. Place scones 3cm apart on oven tray. Gently knead dough scraps together, repeat process to make more scones.
- 5Brush tops of scones with milk, bake for 25 minutes or until scones sound hollow when tapped firmly on the top.
- 6Serve with jam and cream.
You need to cook 2 medium potatoes (380g) for this recipe. The scones are best made and eaten on the same day. They can be frozen for up to 3 months.Thaw in oven, wrapped in foil.
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