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Potato-pistachio scones

Potato-pistachio scones


  • 3 potatoes
  • 300 g Bake-Free dough flour mixture + for flouring surface
  • 70 g of pistachios, roughly chopped
  • Himalayan salt, ground black pepper, ground nutmeg, bay leaf
  • 1 packet of baking powder
  • 100 g coconut oil + for spreading


Boil the peeled and cubed potatoes in water with salt, pepper, bay leaves and nutmeg, filter and let cool, then mash with a fork and mix with liquid coconut oil.
Season the flour to taste, add baking powder and pistachios, then mix with the potatoes.
Roll it out on a floured surface, spreading with coconut oil and cut into shapes. Bake in a preheated oven at 180 degrees celsius on a baking sheet lined with silicone baking paper for 20 minutes.

Potato-pistachio scones

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