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A bowl of roasted beetroot soup next to some sliced bread

These gluten-free potato & olive scones are a savoury bite-size full of chopped black olives and fresh rosemary. 

Making savoury scones from mashed potatoes is a great idea to use up leftovers and most importantly, to create amazingly fluffy scones. The potato flavour is actually not that notable, but what does stand out in these scones are the salty black olives and fresh rosemary.

They are outstanding served warm with some lemon pepper butter to be enjoyed on their own or with soups, pasta, risotto or casseroles.

A split gluten-free potato and olive scone spread with lemon pepper butter on a tray
Make them fancy

Serve these at your next gathering, split in half with different spreads such as olive tapenade, cream cheese with smoked salmon or a strong slice of Brie or goat’s cheese.


A gluten-free potato & olive scone split open showing the inside texture
Some tips for perfect potato and olive scones
  • Let the mashed potatoes cool down before adding them to the scone mixture.
  • Use good quality black olives and remember to remove the pits!
  • If using tinned black olives, rinse the brine from the olives and dry well with paper towels to prevent streaking the scone dough with excess brine.
  • Fresh rosemary works better than dried rosemary in this recipe. Alternatively, use fresh basil or parsley if you prefer these herbs, but it has to be fresh, not dried.
  • As gluten is missing to give it that stretch and rise in doughs, adding baking powder and using gluten-free self-raising flour is essential for these scones to work. Follow this link to make my homemade gluten-free self-raising flour blend.
  • Either psyllium husk powder or xanthan gum is needed to give that extra bind – a crucial ingredient used in most gluten-free baking recipes.
shaping the dough and forming a disc
The Paprika Glaze

This glaze is a milk wash that has been seasoned with either smoked sweet paprika or cayenne pepper. Before baking, the glaze is brushed onto the tops of the scones and transformed into a rustic hue and peppery flavour once baked. If you rather leave out the paprika or cayenne, keep it plain with milk and salt. The colour will be a pale golden instead.

A dog peeking behind the photo shoot prop looking at the gluten-free potato and olive scones
Behind The Scenes

Taking photos for my recipes is my second best hobby after cooking. My photography is a work in progress and I am constantly trying to take different styles of photos with a variety of backgrounds.

I wanted to share this cute photo of my King Charles, Kia, who loves her food and was extremely intrigued by my photo studio and the scones (on this occasion taken directly on my clean wooden floor).



An adobe photo of gluten-free potato and olive scones

Gluten-Free Potato & Olive Scones

by Sandra, Fun Without Gluten
These are bite-size savoury scones full of chopped black olives and fresh rosemary. Perfect to accompany soups or casseroles, with a generous spread of lemon pepper butter.
Make them fancy and serve these at your next gathering, split in half with different spreads such as olive tapenade, cream cheese with smoked salmon or a strong slice of Brie or goat's cheese.
The potato flavour does not come through in these scones, although the mashed potato act as a binder and give the scones some extra fluffy texture.
5 from 5 votes
Prep Time 30 minutes
Cook Time 15 minutes
Cooking Mash Potatoes 20 minutes
Total Time 1 hour 5 minutes
Course Appetizer, Kids' Snacks, Party Food, Side Dish, Snack
Cuisine General, Italian
Servings 24 5-cm scones



Mashed Potatoes

  • 250 g potatoes, peeled and chopped coarsely
  • 125 ml milk
  • ¼ tsp white pepper
  • ¼ tsp salt

Gluten-Free Potato & Olive Scones

Scone Glaze

  • ½ tbsp milk
  • tsp smoked sweet paprika or cayenne pepper
  • tsp sea salt

Lemon Pepper Butter

  • 50 g butter, at room temperature
  • 1 tsp lemon zest
  • ½ tsp freshly cracked black pepper
  • 1 tsp fresh parsley leaves, finely chopped
  • a pinch of sea salt


Mashed Potatoes

  • Place the potatoes in a small pan and cover them with cold water.
  • Partially cover the pan and cook the potatoes for 15 mins on medium-high heat.
  • Pierce the potatoes to see if they are fully cooked and soft.
  • Pour the required amount of potato water into a measuring jug. Set aside.
  • Drain the rest of the water from the potatoes and return them to the pan. Lower the heat to medium and let the potatoes dry out briefly in the pan.
  • Add the milk to the pan.
    Adding the milk to the potatoes.
  • Mash the potatoes and season with salt and white pepper. Set aside to cool down.
    Mashing the potatoes

Scone Glaze

  • Mix the milk with the paprika and salt in a tiny bowl. Set aside.

Gluten-Free Potato & Olive Scones

  • Gather and measure all the ingredients to make the scone dough
    A display of all the ingredients to make the scone dough
  • Preheat the oven to 210°C/415°F.
  • Line a baking tray with baking paper.
  • In a large bowl, sift the flours and mix in the psyllium husk powder and baking powder.
  • Rub in the butter, using your fingertips until it has blended into the flour mixture.
  • Add the olives and rosemary, and stir until just combined.
    Adding the olives and rosemary
  • Make a well in the middle and add the mashed potatoes and potato water.
    Makeing a well in the middle and adding the mashed potatoes and potato water.
  • Using a fork, mix the mixture and then knead briefly using your hands until the dough comes together. Add more potato or regular water if the mixture seems too dry. If too wet, add more flour in small doses.
    Using a fork, mixing the mixture
  • Transfer the dough to a lightly floured counter and knead for one minute, adding more flour if needed.
  • Shape the dough into a round disc and using a lightly flour-dusted rolling pin, roll out the dough to a thickness of 2 cm.
    shaping the dough and forming a disc
  • Using a 5-cm round cookie or scone cutter, press into the dough and transfer the scone to the baking tray.
    Using a 5-cm round cutter, pressing into the dough and transferring the scone to the baking tray.
  • Place them 2 cm apart and brush the tops with the glaze.
    Placing them 2 cm apart and brushing the tops with the glaze.
  • Bake for 15 mins, or until golden brown and sound hollow when tapped on the bottom of the scone.
    Baked gluten-free potato and olive scones on a baking tray

Lemon Pepper Butter

  • Using a fork, in a small bowl, soften the butter and mix in the black pepper and lemon zest. Transfer to a serving bowl, cover and set aside at room temperature or chill if serving much later.
    a small bowl of lemon pepper butter


  • Best eaten on the same day as baking
  • Keeps for 3 days chilled
  • Suitable to freeze
  • Reheat by spraying the scones with some water, covering with foil and heating in a moderate oven for 5 mins or in an air fryer for 3 mins. Not suitable to reheat in the microwave.
  • Lemon pepper butter keeps for one week chilled
Keyword gluten-free baking, gluten-free savoury, gluten-free scones, gluten-free sides
Tried this recipe?Let us know how it was!
Please mention @fun_without_gluten or tag #funwithoutgluten!
Several gluten-free potato & olive scones on a wooden tray


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