Lemon & Raisin Drop Scones

Lemon & Raisin Drop Scones

This is my answer to the question of what to do with last nights left over rice. These lemon and raisin drop scones are a welcome change from plain old pancakes. They're filling, and comforting and somewhat nostalgic for me. It's a recipe that my mum use to make for breakfast every now and then when we were kids. I have modified the recipe so that it's dairy & processed sugar free that way we can eat it more often (as we always have left over rice).

Lemon & Raisin Drop Scones

Sarah C

Servings

2 adults, 2 toddler

Prep Time

20 minutes

Cook Time

15 minutes

Cuisine

British

Category

Breakfast

The original recipe calls for whole milk instead of dairy free milk & 120g / 4oz of sugar. And in my opinion they are more delicious that way. So feel free to add that sugar and dairy back in if you're so inclined.


Serve these drop scones with a knob of dairy free (or real) butter and a squeeze of lemon juice.

Lemon & Raisin Drop Scones

Ingredients

  • 120g / 4oz long grain rice (cooked & cooled)

  • 120g / 4oz plain flour

  • Pinch Salt

  • 1tsp baking powder

  • 2 eggs separated

  • 120ml / ½ Cup Non Dairy Milk

  • Juice of ½ Lemon (save the rest for serving)

  • 85g / 3oz raisins

Directions

  1. Cook the rice as directed by the packaging, leave to cool completely.

  2. Sift the flour, baking powder, and salt into a mixing bowl.

  3. Separate your eggs, and put the whites into a stand mixer with the wisk attachment. Wisk them on medium speed until you start to get soft peaks.

  4. Meanwhile beat the yokes with the milk and add gradually to the dry ingredients, stirring constantly to make a thick batter. Stir in the rice.

  5. Fold the egg whites into the batter along with the lemon juice and raisins.

  6. Lightly oil a frying pan and place over medium heat. When the pan is hot, drop 4 seperate tablespoons of batter into the pan, if necessary spread into circles with the back of a spoon.

  7. Cook until brown on the underside and bubbles form on the top surface. Flip them over and cook the other side.

  8. Repeat until all the batter is used up. Serve plain or buttered with your favourite non-dairy butter.
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