Cheese & Herb Scone Bread

Name: Cheese & Herb Scone Bread
Prep time: 10 min
Total time: 20 min
Yield: 6
Ingredients: 50g (chickpea) flour; 50g cornflour; 125g ground rice; 1/2 tsp bicarbonate of soda; pinch of salt; 50g polyunsaturated margarine; 50g peeled potatoes; cooked and mashed; 2 tbsp fresh parsley; chopped; 3 tbsp Parmesan; grated; 6 tbsp milk

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Ingredients

50g (chickpea) flour
50g cornflour
125g ground rice
1/2 tsp bicarbonate of soda
pinch of salt
50g polyunsaturated margarine
50g peeled potatoes, cooked and mashed
2 tbsp fresh parsley, chopped
3 tbsp Parmesan, grated
6 tbsp milk

Instructions

Preheat the oven to 220°C/425°F/gas mark 7.
Mix together the flours, ground rice, bicarbonate of soda and salt.
Rub in the margarine and potato, then stir through the parsley and half of the Parmesan.
Add enough of the milk to make a soft dough.
Shape into a round and place on a baking sheet.
Score into 6, then sprinkle with the remaining Parmesan and bake for 15–20 minutes, until golden and hollow-sounding when tapped.