These gluten free drop scones (or Scotch pancakes as they are often known) are a very quick gluten free tea time treat. There's no need to heat the oven up, and they are ready to eat in 20 minutes.
What you'll love about the recipe
- You'll just need 4 everyday ingredients to make these gluten free drop scones
- They are a really useful recipe. You can serve them for breakfast or dessert with your favourite combination of fruits, yogurt and syrups. And gluten free drop scones can also be served savoury. If you are not a fan of gluten free bread, these are ideal to make a savoury stack with ham, smoked salmon, or cheese and some salad leaves.
- Low in fat - the only fat in the recipe comes from the egg. There's just 130 calories for a stack of 4 drop scones.
- Cooked on the hob. The name drop scones comes from the fact that the batter can be 'dropped' straight onto a griddle (or a pan). You don't need a food processor or a blender either, it's easy to make the batter with a whisk.
Plain gluten free flour. I used a standard supermarket blend without xanthan gum. It is a mix of rice, potato, tapioca, maize, and buckwheat flours. If you've only got gluten free self raising flour, you can use that and omit the baking powder.
Baking powder - make sure that it's gluten free. Most seem to be GF now, but it's worth checking the label.
Egg - one smallish egg is sufficient for these scotch pancakes
Milk. I used skimmed milk, but you could also use whole milk or oat milk if you want dairy free gluten free drop scones.
You'll also need a drizzle of oil to grease the pan.
How to make gluten free drop scones (Scotch pancakes)
Add the flour and baking powder to a bowl and make a well in the centre
Break in the egg and pour the milk into the well. Gently incorporate the flour into the liquid. Once the flour is incorporated, give it a quick whisk to make sure it is smooth with no lumps.
Heat a non stick pan over a medium heat. Once it's hot, add a tiny drizzle of oil. It's not essential to oil the pan if you've got a really good non stick pan.
Drop a tablespoon of the mixture into the pan. Allow plenty of space around each so you can turn them and so that the mixture doesn't join together into one giant Scotch pancake! You'll probably fit 3 or 4 drop scones in the pan depending on its size.
After a couple of minutes the drop scones will start to look dry on the top and there will be bubbles forming.
Turn the scones and cook on the other side for about a minute. They should be golden brown.
Serving and storage
Serve your gluten free drop scones warm.
For a healthy but indulgent dessert, you could serve them with this healthy chocolate sauce and some chopped nuts.
Gluten free drop scones also make a great base for a savoury meal too. Layer them up with spinach leaves and smoked salmon or ham and top with a poached egg or this healthy hollandaise sauce.
Store leftover drop scones in an airtight container for a day or two. Either heat them through in the toaster or a dry pan.
They can also be frozen. Allow to defrost at room temperature for 3-4 hours before reheating.
Frequently asked questions
Drop scones originate in Scotland, hence the other title of Scotch or Scottish pancakes. The name drop scone (or dropped scone) comes from the fact that the batter can be 'dropped' onto a hotplate.
No! Unfortunately you can't make the batter in advance of making drop scones. That's because they contain baking powder as a raising agent. This will gradually lose its efficacy if the mixture if left, and the drop scones won't rise as they should. However, you can cook GF drop scones in advance and quickly warm them through in the toaster.
Drop scones are normally made with wheat flour which contains gluten and is not suitable for coeliacs. These gluten free Scotch pancakes are made with a gluten free flour blend. For more information about coeliac disease, contact www. coeliac.org.uk.
Other healthy gluten free pancake recipes
You can also make healthy pancakes using gluten free oat flour which is a wholegrain. You can make oat flour crepes, or healthy oatmeal pancakes. Or try experimenting with adding other ingredients as in these courgette pancakes. You can also make the mixture into these healthy cottage cheese waffles.
If you want a gluten free pancake which is higher in protein, try these cottage cheese pancakes. They are light and fluffy, and even if you're not a fan of cottage cheese, you won't know that it's in there.
You might also like this post with 27 different gluten free afternoon tea recipes.
Have you tried this recipe? Please leave a rating and/or comment at the bottom of the page. Your feedback and questions are much appreciated.
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Gluten Free Drop Scones
- non stick pan
- bowl and whisk
- 120 g plain gluten free flour
- 1 teaspoon GF baking powder
- 120 ml milk any type
- 1 small egg
- oil to grease the pan optional
- Stir the flour and baking powder together in a bowl and make a well in the centre.
- Crack the egg into the well and gently add the milk. Gradually incorporate the flour into the liquid. Once all the flour is mixed in, give it a whisk to ensure that the batter is smooth with no lumps.
- Heat a pan over a medium heat. I usually grease the pan with a tiny drizzle of oil but this is optional with a good non stick pan.
- Add tablespoons of batter to the hot pan. Allow space between the pancakes - you'll probably fit 3 or 4 in the pan. Cook for about 2 minutes until the top starts to dull and bubbles emerge.
- Flip the drop scones and cook for a minute on the other side until golden.
- Serve warm.
Please note nutritional information is per serving and is provided for guidance only.