Drop Scones

The original recipe is actually from a student cookbook I bought myself while I was studying in Liverpool. I love serving them with blueberry sauce made with maple syrup.

Makes about 12

  • 150g Dove's Farm wheat free self-raising flour blend (available in the free from section of most supermarkets)
  • 1/2 tsp salt
  • 2 tsp caster sugar
  • 1 large egg, beaten
  • 150ml Rice milk (plus a little more for consistency)
  • Dairy free spread (at Xander's house, the spread of choice is Vitalite sunflower spread)

Sift the dry ingredients together. Beat the egg into the milk and pour the mixture into the mixing bowl bit by bit.

Heat a frying pan over medium heat and lightly coat it in butter. Use a tablespoon to drop the batter into the pan, careful not to put them close together in case they spread out. Turn them over when the top appears porous and leave for a moment before taking out of the pan and putting on a plate. Best served while still warm.

The best part about this recipe is that no one would know they were free-from food without being told. Sometimes, it makes me wonder if free from food is really as bad a thing as supermarkets make it out to be.


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