Fadge - Potato Scones - The Baked Variety

Fadge is a common Irish 'comfort food' that tends to come under many names, and even more recipes. It is usually eaten as a side at breakfast, but it really is good at all times and for all meals. They are easy and cheap to make and are usually made with leftover mashed potatoes. They are also a really nice gluten free alternative to pancakes as they are just as tasty with some maple syrup.

Gluten Free Potato Scones

3 - 4 medium potatoes, peeled and mashed
2 1/2 tbsp. olive oil
1 medium egg
3/4 cup all purpose gluten free flour (Bob's Red Mill seems to be the most readily available brand)
3/4 tsp. salt
1 tsp. baking powder (double check it's gluten free - Davis Brand is)

Preheat the oven to 400 Fahrenheit, and lightly grease a baking pan. Mix the dry ingredients together in a small bowl. In a separate bowl mix the mashed potatoes with the olive oil and egg. Add the dry ingredients and mix until completely combined. Turn out the dough onto a (gluten-free) floured surface and press out the dough to half inch thickness.

Use a biscuit cutter (or the opening of a mason jar) to cut the scones and place on the baking tray. Brush the tops with a little olive oil and bake in the oven. After fifteen minutes of baking, flip the scones over to ensure both sides are browned, and throw back in the oven for five to ten more minutes. Serve warm and enjoy!