Dairy-Free Potato Scones (Tattie Scones)

Instructions

1. 1In a large mixing bowl, combine the 2 cups of Mashed Potatoes, the 1 cup of All-Purpose Flour, the 1/2 tsp of Salt, and the 1 tsp of Baking Powder.
2. 2Gently knead the mixture in the bowl with your hands until it comes together and forms a soft, cohesive ball of dough.
3. 3Lightly dust a clean, flat work surface with about 1 tablespoon of the 1 cup of All-Purpose Flour. Place the dough ball on the floured surface and use a rolling pin to roll it out evenly to a thickness of approximately 0.635 cm (0.6 cm).
4. 4Using a knife, cut the rolled-out dough into individual triangles, each approximately 5.08-7.62 cm (5-7.5 cm) per side. Alternatively, use a 5.08 cm (5 cm) cookie cutter to cut circles. You should get about 12-16 scones.
5. 5Place a 25.4 cm or 30.48 cm frying pan or griddle over medium heat, aiming for a surface temperature of approximately 162.8°C (160°C). Add 1 teaspoon of the 2 tbsp of Dairy-Free Butter to the pan and let it melt, swirling to coat the cooking surface evenly.
6. 6Carefully place 3-4 cut potato scones into the hot pan, ensuring they are not overcrowded. Cook for 3 to 4 minutes on the first side, until the bottom is golden brown and slightly crisp.
7. 7Flip each scone with a spatula and cook for another 3 to 4 minutes on the second side, until golden brown and heated through.
8. 8Transfer the cooked scones to a plate. For any remaining uncooked scones, add another 1 teaspoon of the 2 tbsp of Dairy-Free Butter to the pan and repeat steps 6 and 7 until all scones are cooked. Serve the Dairy-Free Potato Scones warm.

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