Potato scones are a very Scottish thing to have for brunch. I say brunch because they’re not the quickest thing to make for breakfast as you have to cook the potatoes first. However once you’ve done that, they are quite easy to make. For a low FODMAP version I’ve substituted normal self-raising flour with gluten free and you would never know the difference. Serve them with scrambled egg for a delicious weekend treat.
For more breakfast ideas, have a look through my Low FODMAP breakfast recipes.
Potato Scones
Author: Louisa Reid
Recipe type: Brunch
: Low FODMAP
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- 400g floury potatoes, peeled and cut into chunks (I use Maris Piper)
- 70g self-raising gluten free flour, with a little extra for dusting (I use Doves Farm)
- A good pinch of salt
- A little butter or vegetable oil to grease the frying pan
Instructions
- Place the chunks of potato into a pan of boiling water and cook until soft (takes approximately 20 minutes depending on the size of chunks)
- Mash the potatoes then add the salt and self-raising gluten free flour and mix until you have a fairly stiff dough
- Divide the dough into three equal balls then sprinkle a little gluten free flour onto your work surface and roll the balls into circles approximately ½cm thick
- Cut each circle into four then heat your frying pan on a medium heat and grease with a little butter or vegetable oil
- Cook in batches of four for 3-4 minutes on each side then cool slightly on a wire rack before serving - great with scrambled egg
Sarah says
Hi, these potato scones look very tasty! Do you think if I made some and froze them they’d be okay? Sarah x
Louisa Reid says
Hi Sarah, I haven’t tried freezing them before but I think it should be ok, just toast them to re-heat 🙂
Lyn Sheppard says
These sound delicious, off to make some.
Louisa Reid says
Potato scones are great, hope you enjoy them. Best wishes, Louisa