Michelle's Freefrom Chive and Potato Scones

Corn, egg, gluten, lactose, milk, nut, peanut, sesame, soya & wheat free

A great, old-fashioned, Irish country recipe from Pamela Cowan


  • 450g / 1lb potatoes, peeled and cut into chunks
  • 130g / 4½ oz plain (all purpose) gluten/wheat-free flour, sifted
  • 3 tbsp olive oil
  • 2 tbsp snipped chives
  • vegetable oil for greasing
  • salt and ground black pepper


  1. Cook the potatoes in a saucepan of boiling salted water for 15 minutes or until tender and then drain thoroughly.
  2. Put potatoes in a clean pan and mash them.
  3. Add flour, olive oil and chives with a little salt and pepper and mix to a soft dough.
  4. Roll out on a floured board to a thickness of 5mm / 1/4".
  5. Cut into rounds with a 5 cm / 2" pastry cutter.
  6. Lightly grease, then heat a griddle or frying pan and place the scones on it.
  7. Cook over a low heat, in batches if necessary, for approximately10 minutes, turning once, until the scones are golden brown on both sides.

Makes around 8 scones – per scone
131cals – 2.5g protein
4.8g total fat – 0.7g sat / 3.3g mono / 0.5g poly
21g carbohydrate of which 0.7g sugar
1.2g fibre – 103mg sodium / 0.26g salt
23mg calcium

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