This is our twist on a traditional drop scones recipe with a lovely sugarcane/ molasses flavour with a hint of the vibrant flavour profile of Goan cinnamon. These are great for breakfast, elevensis, lunch, afternoon tea or as a summer time dessert. If you feel like a savoury drop scone, then check the end of the recipe for a variation that works just as well.
Drop Scones – makes 24 scones
225g gluten-free self-raising flour
1/2 tsp sea salt
2 tsp Goan cinnamon
1 Tbsp Jaggery / demerara sugar
1 free-range egg, beaten
300ml almond milk
Sunflower oil, for greasing the pan
A heavy-based, non-stick frying pan
2 large baking trays / 3 smaller baking trays
Ok, now lets get cooking!
Pre-warm an oven, turn off and leave the baking trays inside to warm up.
Sift the flour, sea salt and Goan cinnamon into a bowl. Stir in the jaggery.
In a separate bowl, add a quarter of the flour mixture, make a well in the centre, pour in the beaten egg and quarter of the almond milk and gradually incorporate this portion of the flour mixture. Gradually add more milk and incorporate more flour mixture until you have a smooth batter that drops gently off the spoon with a quiet ‘plop’.
Heat the heavy-based frying non-stick pan over a medium heat. Grease with a smear of sunflower oil. Drop tablespoonfuls of the scone mixture into the pan, leaving room for them to spread (you’ll have to cook them in batches). After just a couple of minutes, when they are set and have bubbles on the surface, flip them over and cook for a minute or so longer until the second side is brown, then set aside on the warm baking trays in the pre-heated oven.
Continue with all the batter, adding a little more oil to the pan as necessary.
Serve warm with guava or mango jam, or a jam of your preference.
Now for some alternatives:-
For a dessert version, add 20g cocoa powder and serve warm topped with Alpro soya vanilla or chocolate mousse.
For a savoury alternative, omit the Jaggery/ demerara sugar and instead add into the mix 20g finely chopped Spring Onions and 30g grated Parmesan cheese. Serve warm with tuna in a French Vinagrette or gluten-free/ lactose free Sobrasada.
For a dairy-free version, please omit the Parmesan cheese from the above savoury recipe and substitute with a dairy-free/ lactose free version.
Please note that if you cannot get Goan cinnamon and Parmesan cheese, then please use the best cinnamon and mature cheddar you can find or afford.