A recipe from the Good Food collection.
100 g potato, peeled and cooked
1 egg
1 2/3 cups plain flour
1/3 cup pea flour
2 teaspoons baking powder
2 tablespoons soya spread
1/2 cup Sanitarium So Good® Vanilla Soy Drink
2 tablespoons Sanitarium So Good® Vanilla Soy Drink, extra
Preheat the oven to moderately hot 200°C (400°F/Gas 6). Lightly spray a baking tray with canola cooking spray.
Place the potato and egg in a food processor and blend until smooth. Add the plain flour, pea flour, baking powder and soya spread and pulse to combine. Pour in the So Good® and pulse until the mixture forms a dough.
Turn the dough out onto a lightly floured surface and press down with the palms of your hands. Using a 7 cm round cutter, cut the dough into six rounds.
Place the rounds on the prepared baking tray. Brush the tops with a little of the extra So Good®.
Bake for 35 minutes, or until the scones are well risen and golden. Delicious served warm with tofu cream cheese and plum jam.
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