Gluten-Free, Wheat-Free and Diary Free Drop Scones – sweet or savoury?

This is our twist on a traditional drop scones recipe with a lovely sugarcane/ molasses flavour with a hint of the vibrant flavour profile of Goan cinnamon. These are great for breakfast, elevensis, lunch, afternoon tea or as a summer time dessert. If you feel like a savoury drop scone, then check the end of the recipe for a variation that works just as well.

Drop Scones – makes 24 scones

225g gluten-free self-raising flour

1/2 tsp sea salt

2 tsp Goan cinnamon

1 Tbsp Jaggery / demerara sugar

1 free-range egg, beaten

300ml almond milk

Sunflower oil, for greasing the pan

A heavy-based, non-stick frying pan

2 large baking trays / 3 smaller baking trays

Ok, now lets get cooking!

Pre-warm an oven, turn off and leave the baking trays inside to warm up.

Sift the flour, sea salt and Goan cinnamon into a bowl. Stir in the jaggery.

In a separate bowl, add a quarter of the flour mixture, make a well in the centre, pour in the beaten egg and quarter of the almond milk and gradually incorporate this portion of the flour mixture. Gradually add more milk and incorporate more flour mixture until you have a smooth batter that drops gently off the spoon with a quiet ‘plop’.

Heat the heavy-based frying non-stick pan over a medium heat. Grease with a smear of sunflower oil. Drop tablespoonfuls of the scone mixture into the pan, leaving room for them to spread (you’ll have to cook them in batches). After just a couple of minutes, when they are set and have bubbles on the surface, flip them over and cook for a minute or so longer until the second side is brown, then set aside on the warm baking trays in the pre-heated oven.

Continue with all the batter, adding a little more oil to the pan as necessary.

Serve warm with guava or mango jam, or a jam of your preference.

Now for some alternatives:-

For a dessert version, add 20g cocoa powder and serve warm topped with Alpro soya vanilla or chocolate mousse.

For a savoury alternative, omit the Jaggery/ demerara sugar and instead add into the mix 20g finely chopped Spring Onions and 30g grated Parmesan cheese. Serve warm with tuna in a French Vinagrette or gluten-free/ lactose free Sobrasada.

For a dairy-free version, please omit the Parmesan cheese from the above savoury recipe and substitute with a dairy-free/ lactose free version.

Please note that if you cannot get Goan cinnamon and Parmesan cheese, then please use the best cinnamon and mature cheddar you can find or afford.

About goantolondon

International food and travel blog by London based British Goan duo: Jason and Chiara Pinto. Twitter: @goantolondon @jasonpinto100 @chiarapinto About Goa: Goa is a small state on the western coast of India. Though the smallest Indian state, Goa has played an influential role in Indian history. Goa was one of the major trade centers in India, thus it had always been attracting the influential dynasties, seafarers, merchants, traders, monks and missionaries since its earliest known history. Throughout its history Goa has undergone continual transformation, leaving an indelible impression on various aspects of its cultural and socio-economic development. History of Goa: The East-West symbiosis of Goa makes it different from other parts of India, more than the historical and social niche. The history of Goa is a sweet and sour story of colonial heritage, oppressive rulers, a glorious culture, and uneventful immediate past. As a land with the identity of its own, Goa was brought into focus when it was liberated of Portugal from its oppressive rule of around 450 hundred years in 1961. Goa was captured and annexed to the Portuguese in 1510 following the urges of trade and demand of spices and also cottons and indigo. But, Goa has a history that starts much before Portugal even thought of Goa being where it is. Goa was coveted and ruled by a great number of Indian kingdoms and dynasties from the 4th century onwards. The first kingdom to rule Goa and Konkan were Bhojas, who were the feudatories of Ashoka in 4th and 5th centuries AD. The city of Chandrapur (present Chandor) was founded by Prince Chandraditya, son of Chalukya King Pulakesin from 566 to 597 A.D. after this, Goa was ruled consecutively by Silahara Dynasty, Kadamba Danasty, and finally Hoysalas from 1022 to 1342 A.D. From the 14th century onwards, Goa became a great trading center on the west coast, especially in the vast trade of horses imported from the Middle East. This was the time for bigger empires to move in and Vijayanagar Empire conquered it in 1344. But there empire was not going to last too long and in 1347, Bahmani Sultans defeated Vijayanagara forces in 1347 and controlled Goa. Afterwards, it was a time of great prosperity and peace for Gpa, especially during the rules of Yusuf Adil Shah and Ismail Adil Shah. They created beautiful houses, fortified Goa, and encouraged local craftsmen. Their liberal and progressive rule was not going to last too long and situation changed in 1510 A.D. Goa for all purposes was not on the Portuguese Radar even after a long time of their presence in India. When the Portuguese nobleman Alfonso de Albuquerque and his cousin Francisco de Albuquerque were sent with a powerful fleet in 1503 on the orders of King Dom Manuel I, the purpose was to defend the cargoes of spices, mostly pepper, against Arab Muslim raiders. The center of spice trade was Calicut at that time and Portuguese had built forts in Cochin and Cannanore. It was in 1506-08 that an opportunistic pirate, Timoja, persuaded Albuquerque to attack Goa and acquire a better land base. This made Goa, Portugal's first real territorial acquisition in Asia. After a brief period of recapturing by the Muslims, Goa Albuquerque finally captured Goa in 1510. The inquisition of Goa in 1540 reversed the previous liberal policy of Albuquerque and imposed strict censorship of literature and new laws to forbade non-Christians from professions. Forced conversions took place continuously, censorship was established on literature, the temples were destroyed, and non-Christian priests, holy men, and teachers were evicted. This led to continuous fleeing of Hindus from Goa to other parts of India. It is not that the relationship with Portugal brought only destruction for the Goans. Portuguese also built great churches like the church of St. Cajetan and Bom Jesus basilica in Old Goa, which is a pilgrimage site for the Christians from around the world. But it is also true that pre-1961; Goa was a highly impoverished region very backward and primitive. It is after the liberation that Goa of today has emerged and it has surprised even the locals many of whom had left their homeland before its liberation. Portugal and India are today friends and Goa continues to be a fascinating blend of Latin and Oriental. Information sourced from:
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