Gluten-Free Tattie Scones –

Name: Gluten-Free Tattie Scones –
Ingredients: 500g floury potatoes, peeled and quartered; 50g butter or margarine; 125g gluten-free self-raising flour, plus extra; Sea salt and pepper, as desired; 17oz floury potatoes, peeled and quartered; 1oz butter or margarine; 4oz gluten-free self-raising flour, plus extra; Step 2 Drain the potatoes and allow to air dry for 5 minutes.; Step 3 Place the potatoes into a large bowl and mash with a potato masher. Stir in the butter, followed by the flour, and salt and pepper.; Step 4 Tip the mixture out onto a well-floured surface and gently knead. Divide the dough into 3 even weighted balls.; Step 5 Being sure to use a lightly floured surface, roll a ball into a 18cm disc, roughly 3-5mm thick. Cut into quarters and pierce with a fork.; Step 7 Repeat the process for all mixture. Once cooked serve with a full English breakfast or slather with butter and top with jam or marmite.

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Add a little fun to your breakfast with these Gluten-Free Tattie Scones. An allergen-free alternative to the real Scottish classic, made with just 4 simple ingr

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Ingredients

500g floury potatoes, peeled and quartered
50g butter or margarine
125g gluten-free self-raising flour, plus extra
Sea salt and pepper, as desired
17oz floury potatoes, peeled and quartered
1oz butter or margarine
4oz gluten-free self-raising flour, plus extra
Step 2 Drain the potatoes and allow to air dry for 5 minutes.
Step 3 Place the potatoes into a large bowl and mash with a potato masher. Stir in the butter, followed by the flour, and salt and pepper.
Step 4 Tip the mixture out onto a well-floured surface and gently knead. Divide the dough into 3 even weighted balls.
Step 5 Being sure to use a lightly floured surface, roll a ball into a 18cm disc, roughly 3-5mm thick. Cut into quarters and pierce with a fork.
Step 7 Repeat the process for all mixture. Once cooked serve with a full English breakfast or slather with butter and top with jam or marmite.