Apple Drop Scones

Kale and HeartyBreakfast, RecipesLeave a Comment

Apple Drop Scones
Apple Drop Scones

Apple Drop Scones

These pancakes have apple in the batter and are topped with delicious caramelised apple rings!


  • 200g gluten free flour
  • 1.5 teaspoons of baking powder
  • Pinch of salt
  • 1 egg
  • 300ml milk (we use coconut milk)
  • knob of butter, melted
  • 2 apples, cored
  • Coconut oil
  • Agave nectar (or honey/date syrup)


    1. Mix together the flour, baking powder and salt in a large bowl or free standing mixer.
    2. In a separate bowl beat the egg into the milk for a few seconds.
    3. Make a well in the centre of your flour and slowly add the milk and egg a little at a time until you have a thick batter, ensure there are no lumps but do not over mix.
    4. Peel and core one apple and grate into the mix, stir well.
    5. Stir in your melted butter.
    6. Heat a large non stick frying pan and add a table spoon of coconut oil.
    7. Drop large spoonfuls of the batter into the pan to make the pancakes and cook for about 3 minutes on each side (pancakes should be about 7cm across so you can make batches of 3 or 4 at the same time.
    8. Meanwhile wash and core your apple and slice into rings about 3mm thick.
    9. Heat one table spoon of coconut oil and one table spoon of agave in another frying pan and add the slices face down. Fry for about 4 minutes and then flip over and fry for about another 2 minutes. When cooked remove from the pan and lay on greaseproof paper. They should be crispy and caramelised on the outside.
    10. Serve your pancakes in a stack with a drizzle of agave and top with your caramelised apple rings.


K&H Tip
These pancakes keep well once cooked and can be reheated a couple of days later.


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