Have Rhubarb Fennel Drop Scones with your Lazy Sunday

Lazy Sundays one of the little joys in our week. Long breakfasts in our pjs with cups of coffee in your perfect mug, your favourite magazine, and pancakes.

I wanted to put a spin on the traditional by putting a recipe for “drop scones” also known as Scottish pancakes or griddle scones. The original recipes is made with milk/cream, eggs, and wheat flour.

Instead I am using rhubarb and oats as the base for these. You cook them exactly like pancakes, but you can go ahead and eat them like a scone if you wish. I put stewed rhubarb on top with coconut cream and a splash of maple syrup. I have also added fennel seeds because I think it brings out the rhubarb, but you can omit it if you want.

I sometimes make a batch of these and freeze them so I can pop them in the toaster and eat them on my way to work.

rhubarb fennel drop scones

drop scones


Rhubarb Fennel Drop Scones

220g (2cups) Rhubarb chopped
1/2 lemon juiced
1 Tbsp water
2 Tbsp honey
2 Tbsp coconut oil
2 tsp fennel seeds ground

250g (2cups) Oats

2 tsp baking soda
pinch of salt
1 c (250ml) almond milk or any plant based milk
coconut oil to fry scones
1 cup rhubarb stewed with honey
maple syrup
coconut cream
strawberries sliced

Start with cooking your rhubarb in a pot with the water, lemon juice, honey, coconut oil, and fennel seeds. Boil till rhubarb becomes soft enough to mash I use my potato masher. By the time its cooked all the water should be absorbed. Set aside.

Grind your oats into a flour with your food processor. Then place the oat flour in a bowl with the baking soda, salt, and stir. Then add your rhubarb mixture and stir again. Then add your almond milk and stir well so there are no lumps or air bubbles.
Heat and non stick frying pan with a bit of coconut oil and drop a few spoonfuls of batter onto the hot pan (see picture). Turn down the heat to medium as this thick mixture will need about 5 minutes each side to cook  (or flip when you see air bubbles on the batter). And then cook for a further 5 minutes or push the centre of the scone with your finger it should feel firm.
Allow to cool and eat with your hands. Or eat hot with toppings and your fork and knife.

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