Gluten free drop scones with blueberries
Little thick pancakes cooked in a pan in 20 minutes. Piled up with blueberries, they make an easy weekend breakfast.
- Time20 min
- LevelEasy
- Costabout £0.74 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Whisk the flour, baking powder, sugar and salt in a bowl.
- 2
Beat the egg with the oat milk and pour into the flour. Whisk to a thick batter that drops off a spoon in a slow ribbon. Leave to stand for 5 minutes.
5 min - 3
Heat a non stick frying pan over a medium heat and wipe it with a little of the oil.
- 4
Drop spoonfuls of batter into the pan, about 8 cm across. Cook for 2 minutes until bubbles appear and the base is golden.
- 5
Flip and cook for 1 minute more. Keep the cooked scones warm under a tea towel while you cook the rest, oiling the pan between batches.
- 6
Serve in stacks with the blueberries and a spoonful of coconut yoghurt.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.