If you want to turn your Full English into a Full Scottish breakfast, you'll need potato scones. Despite their main ingredient, they're not actually gluten free (thanks to the flour used to bind them) so I've been missing out. Not scones as you probably know them, these are more like a cross between a hash brown and a drop scone. As it turns out, they're one of the easiest things in the world to make, so I've been going without for no reason!
- 400g floury potato (peeled and roughly chopped)
- 50g butter
- 75g gluten free plain flour mix or Dove's Farm Rice Flour
- salt and pepper
- Boil the potatoes in salted water until tender. Drain and mash.
- While the potatoes are still warm, stir in the butter. Add the flour mix, season with salt and pepper and mix well.
- Divide the mixture into three and roll out between two sheets of baking paper. You want the scones to be the same thickness as a £1 coin.
- Cut your rolled out scone into quarters and gently peel them from the baking paper.
- Heat a gridle pan or frying pan on a medium heat and lightly brush with oil. Place your potato scones in the pan and cook for 2 minutes on each side.