Gluten-Free Hungarian Potato Bread (Krumplis Pogácsa)

Instructions

1. 1Preheat your oven to about 205°C (200°C). Line a baking sheet with parchment paper.
2. 2In a large bowl, combine the 1.5 cups of cooled Mashed Potatoes, 2 cups of Gluten-Free All-Purpose Flour Blend, 2 tsp of Baking Powder, 1 tsp of Salt, 1 tbsp of Sweet Paprika, and 1 tsp of Caraway Seeds. Mix these ingredients together until they are well combined.
3. 3Add the 0.5 cup of cold, cubed Butter to the mixture in the bowl. Use a pastry blender or your fingertips to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
4. 4Gradually pour in the 0.5 cup of Milk, mixing with a spoon or your hands until a cohesive dough forms. Do not overmix the dough.
5. 5Turn the dough out onto a clean, dry surface. Gently pat or roll the dough to an even thickness of about 1.27 cm (1.25 cm). Use a biscuit cutter or a knife to cut out round or square scones.
6. 6Carefully transfer the cut scones to the prepared baking sheet. In a small bowl, whisk the 1 large Egg until it is smooth. Brush the tops of all the scones with the whisked egg.
7. 7Bake the scones in the preheated oven for 20-25 minutes, or until they are golden brown on top and feel firm to the touch. Let the scones cool slightly on the baking sheet for at least 5 minutes before serving.

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