gluten free vegan gut friendly scones

serves
12 scones
preparation time
30 minutes
cooking time
20 - 23 minutes

ingredients

  • 450g mashed potato*
  • 2 cups sorghum flour
  • 3/4 cup potato starch flour
  • 1 tablespoon psyllium husks
  • 2 teaspoons baking powder
  • 1 teaspoon bicarb soda
  • 1/2 teaspoon cream of tartar
  • 1 good pinch salt
  • 2 tablespoons chia seeds
  • 6 tablespoons water
  • 1/3 cup cold pressed macadamia nut oil

method

This recipe is inspired by  Jo Whitton from Quirky Cooking

*This recipe is based on your potatoes already being cooked & mashed, ready to use. If you are starting from scratch take at good 500g of potatoes, peel and then cut them into quarters. Pop them in a saucepan and boil till tender. Roughly mash and set aside. 

Preheat your oven to 200c, fan-forced.

Begin by placing the chia seeds in a small bowl with the water and stirring well. Set aside to allow the chia seeds t o soak up the water and swell.

In a large bowl combine the sorghum flour, potato starch, psyllium husk, baking powder, bi-carb soda, cream of tartar and salt. Mix really well with a wooden spoon to ensure everything is really well combined. 

Place the cooked mashed potato into your blender with the soaked chia seeds and all the liquid and the macadamia nut oil. Blend till combined then spoon out into the bowl with the flour mix. 

Now use your hands to get into the mix! Scoop up the flour and mix it with your hands with the potato mixture working the mix until a dough is formed. This will take a minute or two. 

Place the dough on a floured bench top and use the  palm of your hands to start with to push the dough out into a large disc. Now take a rolling pin and rub some of the flour on it, then use to roll out the dough further, roughly till about 3cm thick. You can also use your palms to gentle nudge the edges of the dough if they start to crack a little. 

Take a scone cutter and flour it a little to stop it sticking. Use this to cut out scones from the dough and place carefully onto an oiled baking tray. Continue until you have used up all the space on the dough, then use your hands to bring together the left over dough to form another ball. Repeat process by pressing out the dough again and rolling. Cut more scones until left with the scrapes, repeating until all your dough has been used up.

Place the scones in the oven for 20 – 23 minutes, until slightly golden on top. Remove and place on a wire rack to slightly cool, though delicious while hot from the oven spread with butter of choice. 

 

Adapt these scones by making them savoury or sweet!

Savoury: add ¼ cup nutritional yeast and 2 tbsp. chopped chives or dill for Cheesy Herb Scones

Sweet: add ½ cup of organic sultana’s and spices such as cinnamon and cloves for Fruit Scones.