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Coconut drop scones with blueberry and apple compote


Serves: 4
timePrep time: 30 mins
timeTotal time:
Coconut drop scones with blueberry and apple compote
Recipe photograph by Maja Smend

Coconut drop scones with blueberry and apple compote

Coconut milk lends itself naturally to pancakes, providing a lovely, light flavour. These make a great low-sugar breakfast

Serves: 4
timePrep time: 30 mins
timeTotal 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 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.

See more of Annie Bell’s recipes
Annie Bell

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.

See more of Annie Bell’s recipes

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

  1. 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.
  2. 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.
  3. 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.
  4. Serve the pancakes with the warm blueberries and apple, and a dollop of coconut yogurt.

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