Blueberry Ricotta Drop Scones

~ Tandy

I always have blueberries in my freezer as I have a scoop of them in my morning smoothie. I used these to make my blueberry ricotta drop scones which I served with maple syrup. You can make these into a more substantial treat by adding yoghurt, extra fruit and toasted nuts.

Blueberry Ricotta Drop Scones
Blueberry Ricotta Drop Scones
Head straight on to the Recipe For ♥ Blueberry Ricotta Drop Scones ♥
Drop scones, crumpets, pancakes or pikelets?

Language is an amazing thing. Given that the English settled in South Africa, America and Australia, you would think we would all speak the same. And that our spelling would be the same. But, as many of you know, this is not the case. So, when I call these drop scones, you might look at them and say no. Because, they might be what you call crumpets, or what someone else calls pikelets. Growing up, if I made these, my mom would most certainly have called them crumpets. And if I ask my nieces, I am sure they would use the word pikelets. My American cousins would refer to these as pancakes. I have chosen the word drop scones only to be different. And because, if the child who has my heart came to visit, this is what she would call them.

Pancakes Amsterdam

Seeing as we are in The Netherlands I thought I would share with you our favourite pancake place to visit. The first time we were in The Netherlands with Mark, we went to pancakes Amsterdam for lunch. They offer both traditional Dutch pancakes and the thicker American version. These will have all sorts of fillings and for this meal I chose a Dutch pancake with ham and cheese. It would be another 5 years before we went back, but Dave, Mark and I headed to pancakes Amsterdam again, to have our last meal together. This time I went for bacon with maple syrup. Even though I chose a Dutch pancake, to me, these flavours are very American. Both times we have been we have had to queue for a table. But I can tell you, it is so worth it!

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Blueberry Ricotta Drop Scones

Serve these as is, or amp them up with yoghurt, nuts and fruit
Recipe Category: Dessert
Makes enough for: 14 drop scones
All Rights Reserved: Adapted from The Happy Foodie

Ingredients

  • 100 mls milk
  • 2 eggs, separated
  • 66 g buckwheat flour
  • 3.75 mls baking powder
  • 166 g ricotta
  • 133 g frozen blueberries
  • 10 mls coconut oil, plus extra if necessary
  • maple syrup to serve

Method

  • Place the milk into a large mixing bowl, add the egg yolks and whisk to combine
  • Add the flour and baking powder and stir to combine
  • Add the ricotta and blueberries and gently fold in
  • Place the egg whites into a mixing bowl, whisk to form stiff peaks, then gently fold into the batter
  • Place a large frying pan over a medium temperature and add 2.5mls coconut oil to the pan
  • When melted, swirl to cover the bottom of the pan and then drop 3 or 4 x 30mls of the batter into the pan, to make small circles
  • Cook for 2 and a half minutes per side, only flipping them once bubbles appear
  • Remove the drop scones and set aside, while you cook the rest, adding more coconut oil to the pan as you go along
  • Once they are all cooked, drizzle with maple syrup and serve with any fruit that might have dropped out of the batter while cooking
See the links below for blog posts I published on September 25:

Today is our last day in The Netherlands, and tomorrow we head to Belgium with the kids for the weekend. I will probably not have time to read blog posts, or reply to comments while we are away. You can follow our trip by taking a look at our holiday blog. I will be back at work on the 3rd of October and will start catching up then.

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Published by Tandy

I am passionate about using regional, seasonable and sustainable produce when I cook. I live in Gordons Bay with my husband and dogs. We visit new places locally and overseas as often as we can to experience the food of the area. Follow along on our adventures!

22 thoughts on “Blueberry Ricotta Drop Scones”

  1. We love pancakes! And tomorrow we’re having pancake soup again. That means the batter is savoury and has some herbs added to it. I also like to add a little mineral water to the batter, which makes it wonderfully light.
    Greetings by Heidrun ❤️

    Reply

  6. Oh yum, they look almost like pancakes, and I mean that as a compliment! I’ve made many buttery, flaky scones, but have a lot of love in my heart for the fluffier, softer sort too.

    Reply

  7. I think we aussies would call them pikelets. Def. not crumpets 🙂 The blueberry and ricotta sound like a great addition. Hope you’re having fun on your trip.
    sherry

    Reply

  8. I also always have a bag of frozen blueberries in the freezer and they come in handy for many recipes. Your blueberry scones with ricotta sound good and easy to make. I like the idea of them being drop scones.

    Reply

  11. I thought the same when I saw the picture. But after reading your post, calling them drop scones makes perfect sense. I love how wholesome they sound with buckwheat flour and blueberries.

    Reply

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