Coconut drop scones with blueberry and apple compote
Serves: 4
Prep time: 30 minsTotal time: 
Recipe photograph by Maja Smend
Coconut drop scones with blueberry and apple compote
Recipe by Annie Bell
Coconut milk lends itself naturally to pancakes, providing a lovely, light flavour. These make a great low-sugar breakfast
Serves: 4
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
336Kcal
Fat
15gr
Saturates
11gr
Carbs
45gr
Sugars
15gr
Fibre
2gr
Protein
5gr
Salt
0.6gr
Annie Bell
Annie started her career as a chef, and is now an award-winning food writer who has written more than a dozen cookbooks. Her recipes are always as beautiful as they are delicious.
Annie Bell
Annie started her career as a chef, and is now an award-winning food writer who has written more than a dozen cookbooks. Her recipes are always as beautiful as they are delicious.
Ingredients
For the drop scones
- 150g gluten-free plain flour (we used Doves Farm)
- 1 tsp gluten-free baking powder
- 1½ tbsp granulated stevia (eg Whole Earth)
- 1 medium egg
- 200ml coconut milk, stirred until smooth
- 1 tsp vanilla extract
- 1-2 tsp coconut oil
For the fruit compote
- 1½ tbsp agave syrup or honey
- 15g unsalted butter
- 1 large Bramley apple (about 300g), peeled, cored and cut into 1cm dice
- 125g blueberries
- coconut yogurt, to serve
Step by step
- For the fruit compote, heat the syrup and butter in a nonstick frying pan over a medium heat and cook the apple for about 5 minutes, stirring frequently until softened and translucent but without collapsing to a purée. Stir in the blueberries, and heat for a few minutes until they start to leach their juices, gently stirring a couple of times. Transfer to a bowl and leave to cool a little while you make the drop scones.
- Sift the flour and baking powder into a bowl with a pinch of salt. Stir in the stevia, then make a well in the centre and add the egg, coconut milk and vanilla. Whisk together until smooth. The batter is quite thick, but spreads in the pan as it cooks.
- Heat a large nonstick frying pan over a medium-low heat. Add a little coconut oil and swirl it round the pan, then drop 4 separate tablespoons of the mixture into the pan, spacing them apart so they have space to spread. Cook for about 2 minutes until the top side starts to pit with bubbles. Turn, using a palette knife or spatula, and cook for 1 minute on the other side until puffy and golden. Transfer to a warm plate and cover loosely with foil to keep warm while you cook the remainder, adding more coconut oil to the pan, if needed.
- Serve the pancakes with the warm blueberries and apple, and a dollop of coconut yogurt.
