Spring Onion Drop Scones with Bacon and Avocado

Kale and HeartyBreakfast, Lunch, RecipesLeave a Comment

Spring Onion Drop Scones with Bacon
Spring Onion Drop Scones with Bacon

Spring Onion Drop Scones with Bacon

Who says you can’t have pancakes for lunch? These savoury  drop scones work brilliantly as a big breakfast or brunch/lunch.


  • 200g gluten free flour
  • 1.5 teaspoons of baking powder
  • Pinch of salt
  • 1 egg
  • 300ml milk (we use coconut milk)
  • Small bunch spring onions, chopped – white bits only
  • Coconut oil for frying
  • 2-3 rashers of streaky bacon
  • Half an avocado
  • Feta for crumbling


    1. Over a medium heat fry your chopped spring onions in a little coconut oil until just cooked.
    2. Next, mix together the flour, baking powder and salt in a large bowl or free standing mixer.
    3. In a separate bowl beat the egg into the milk for a few seconds.
    4. 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.
    5. Stir your spring onions into your batter and season with salt and pepper.
    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 – try to make sure that the onions are evenly distributed over the surface of the pancake.
    8. Meanwhile fry/grill your bacon until crispy and slice your avocado.
    9. Serve your pancakes in a stack with your bacon, avocado and crumble feta over the top.


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


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