Rye Wheat Free Scones
Since Christmas, I’ve been keeping myself as wheat-free as possible and I’m finding it is suiting me well. Much less ‘full feeling’ after eating and much less uncomfortable bloated-ness. The one area I miss wheat is in the bread department – perhaps something to start the day with or have with my soup at lunchtime.
So I decided to start playing with idea of what we traditionally have as our slice or two of bread to go with a meal. These rye based wheat free scones slightly different idea but equally tasty. They are like a thick pancake or a thin scone and go very well with soup or as an open sandwich. The best thing about them is that they take such a short time to cook and involve no oven baking (like most scones). Try these wheat free scones and let me know how you get on!
- 100g rye flour
- 1 tsp baking powder
- 1 egg
- 1 tbsp maple syrup
- 150 mls of milk (I used soya)
- a little oil
- Sieve the rye flour and baking powder into a bowl.
- Mix up the egg, maple syrup and milk together and add to the dry flour mix.
- Beat well.
- Heat a drop of oil in a large frying pan over a medium heat. I use kitchen paper and spread the oil to cover the whole pan.
- Drop a large spoonful of batter onto the hot pan and swirl gently with the back of the spoon.
- When bubbles start to form on the surface, turn the scones over and cook until golden brown.
- Serve them up with whatever you like. You can have plain OR I served them below with some smoked salmon and sliced apple.
Wheat free, dairy free