Maple Rye Drop Scones

Makes 6-8

These wheat free drop scones are rather like Scotch pancakes and are delicious served warm for tea with extra syrup or with butter and jam.

Free from Soya, Nuts
Vegetarian, Organic

Ingredients

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  1. Put the flour and baking powder into a large bowl or jug and stir to combine.
  2. Add the egg, maple syrup, half the milk beat to make a smooth batter.
  3. Stir in the remaining milk. Use the batter straight away or refrigerate for up to 12 hours if you wish.
  4. Put a little oil into a frying pan, roll it around to cover the surface and heat until nice and hot.
  5. Pour batter into the pan to make 8cm/3” circles and cook on medium heat.
  6. When bubbles appear on the surface and the base is golden turn the pancake over and cook the other side. Transfer cooked drop scones to a cooling rack.
  7. Repeat until the batter is used.

Equipment

Large frying pan

Cooking time

15 minutes
These were pretty good, once it starts to bubble you need to almost shuffle the spatula under it as its a very soft consistency, definately easy to make
By Miss Samantha Arthur
05 Oct 2013

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