Blueberry Ricotta Drop Scones
Serve these as is, or amp them up with yoghurt, nuts and fruit
Makes enough for: 14 drop scones
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