Gluten Free Drop Scones
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.
Equipment
- non stick pan
- bowl and whisk
Ingredients
- 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
Instructions
- Stir the flour and baking powder together in a bowl and make a well in the centre.120 g plain gluten free flour, 1 tsp GF baking powder
- 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.1 small egg, 120 ml milk
- 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.
Notes
- Gluten free drop scones can be made dairy free by using oat milk or your preferred non dairy milk
- Always make the batter for gluten free drop scones when you are ready to cook the pancakes - if you make it in advance the baking powder won't work as well.
- Store leftover drop scones in an airtight container for a day or two. Either heat them through in the toaster or a dry pan.
Nutrition
Calories: 130kcalCarbohydrates: 22.4gProtein: 5.2gFat: 2.2gSaturated Fat: 0.7gFiber: 2.8gSugar: 1.5g
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