• B R E A K F A S T • 🫐
– blueberry drop scones drizzled with sweet freedom golden syrup.
Perfect for baby led weaning, these drop scones are incredibly easy and super quick to make! With only a few simple ingredients, they can be adapted with the fruit of your choice. Delicious served with yoghurt and I also drizzled with sweet freedom golden syrup (natural syrup made with only fruit and very low in sugar!)
1 cup (125g) self-raising flour
1 medium egg
150ml milk (any will work — cow’s, soya, oat, coconut, breast or formula)
1 cup (175g) blueberries
1 tablespoon coconut oil, for frying
Sift the flour into a large bowl, make a well in the middle and break the egg into it.
Slowly add the milk, whisking until there are no lumps and you have a smooth, thick batter.
Gently fold the blueberries into the mixture.
In a frying pan, heat the oil over a medium heat and add 2 tablespoons of batter per scone — fry each one for 2 minutes on each side (you will need to do this in batches).
Serve once cooled.