Gluten-free blueberry drop scones (also lactose free)
Category:
Snack
Free from:
gluten, lactose, nuts, sesame, lupin, sulphites, mustard, celery, soya, crustaceans, molluscs, fish, meat
Contains:
milk, egg
Alternatives:
I haven't tried it, but I imagine soya or rice milk could be substituted for a dairy-free option
Preparation time:
10 minutes
Cooking time:
2 minutes per drop scone. 10 minutes in total
Serves:
5 (for 2 drop scones each)
Ingredients
2tsp golden caster sugar
140g gluten-free self-raising flour (e.g. Dove's Farm)
Optional: Pinch of salt
1 egg
170ml lactose-free milk (e.g. Lactofree)
Handful of blueberries
Method
1. Put the sugar in a large mixing bowl
2. Sift in the flour and salt. Mix together
3. Make a well in the centre. Add the egg
4. Whisk together. Add a little milk. Whisk (use a forward and back motion to remove any lumps if hand-whisking)
5. Add the rest of the milk gradually. Whisk throughout. Add more milk if the mixture is not a dropping consistency
6. Heat a little spread (approximately 1/4 teaspoon) in a frying pan over a medium heat
7. Use a dessert/soup spoon to get a full spoon of the mixture and drop it into the pan. Make them into a circle shape if they are not already. Cook 3-4 at a time
8. Fry for 1-2 minutes on the first side. Little holes should start to appear on the surface and this is the point in which they should be turned
9. Fry the second side for approximately 30 seconds until they are a lovely golden-brown colour. Press the centres down with a spatula slightly to make sure no mixture comes out
10. Put the first lot of drop scones aside. Keep warm by covering them or in the oven if you wish. Repeat the above as many times as needed to use up the mixture
Serving suggestion: Spread with lactose-free butter and top with fresh blueberries. Throw on some maple syrup or lactose-free cream if you are feeling naughty.
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