Gruyere and olive drop scones
250g/8oz ricotta cheese
150ml/1/4 pint milk
3 eggs, separated
100g/3 1/2oz sieved rice flour
1 tsp gluten-free baking powder
1 tbsp chopped chives
12 pitted olives, quartered
50g/2oz Gruyère cheese
2 tbsp grated Parmesan cheese
15g/1/2 oz butter
To serve (optional) – grilled bacon rashers
Beat together the ricotta , mild and egg yolks in a large bowl.
Sift together the flour and baking powder in a separate bowl, then fold in the ricotta mixture.
Whisk the egg whites in a clean bowl until they form stiff peaks, then
fold in the ricotta mixture with the chives, olives, Gruyere and Parmesan.
Heat a little of the butter in a nonstick frying pan, add spoonfuls of the mixture and fry for 1–2 minutes on each side. Transfer to a serving plate and keep warm while frying the remainder of the mixture, adding the remaining butter to the pan as necessary.
Serves with crispy grilled bacon and halved cherry tomatoes if liked.
For pear and cinnamon drop scones, make the drop scone mixture as above, omitting the chives, olives and cheeses.
Peel, core and roughly chop 2 ripe pears and stir into the mixture with 2 tbsp caster sugar and 1 tsp ground cinnamon.
Cook as above
and serve with a drizzle of honey and a spoonful of light creme fraiche.
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