Plum and yogurt drop scones (v)

An easy morning or afternoon tea, that is the British equivalent to Australian pikelets.
Vegan.
Makes approximately 16 small drop scones.

Author: Bite-Sized Thoughts, adapted from a strawberry drop scone recipe in the Guardian.

Original post (with pictures) here.

Ingredients:
1 tbsp chia seeds soaked in 1/2 cup water for 15 minutes (or longer)
1/2 cup plain flour
1/2 cup spelt flour
1 tsp baking powder
1 tbsp caster sugar
125g soy yogurt of choice (1 small pot)
6 small plums, cored and roughly chopped

Oil, if needed, for cooking

Jam, optional, to serve

Method:
1. In a mixing bowl, combine the flours, baking powder and caster sugar. Make a well in the centre. Add in the yoghurt and soaked chia seeds gradually, stirring to incorporate. Fold in the plum pieces.
2. Heat a non-stick pan over medium-high heat and spray with oil if required. When hot, use a dessertspoon to drop spoonfuls of batter into the pan. You should be able to cook 3 or 4 scones at a time.
3. Allow the scones to cook for 2 to 3 minutes, until bubbles start to appear on the surface. Flip, and cook for a further 2 to 3 minutes until golden. Repeat for the remaining batter.

Note:
Apparently dropping the batter from the tip of the spoon helps to create neat drop scones.
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