Easy poppy seeds drop scones, made from ground poppy seeds, dairy free milk and low gluten flour. These drop scones are delicious served with plum jam and dairy- free cream cheese or your favourite pancake toppings.
30gramsgluten free plain flour any mix of plain white gluten free flour
20gramsspelt flour(or swap for wholemeal brown gluten free flour)
70mldairy free milkcoconut, almond, soya etc.
4teaspoonground poppy seeds
1teaspooncaster or brown sugar
1egg
1/4teaspoonbaking powdergluten free if you like
1/4teaspoonvanilla extract
pinchof xantham gum
pinchof salt
Instructions
In the mixing bowl add all the dry ingredients together first and mix - the plain and spelt flours, xantham gum, sugar, salt and baking powder.
Add all the wet ingredients - vanilla extract, milk and egg - and mix thoroughly.
Heat frying pan or a pancake pan to a low to medium heat and add a tiny bit of coconut oil or butter to grease the pan (or leave out if you have a non-stick one).
This recipe makes 4 drop scones, so I split all the batter mixture between the 4 cavities and leave on low heat until bubbles appear on the top. You can check the sides and once they are lightly brown, you can turn the drop scones over.
Carry on baking/frying on the other side until it's medium brown (second side always takes less time)
Serve hot with your choice of jam (I used thick plum jam) and mascarporone or cream cheese topping. Extra poppy seeds on the top (with a bit of sugar) also taste good!
Notes
The nutritional value is calculated per one drop scone (based on 4 drop scones from this recipe)