Curd cheese and dill drop scones

Published on 1 Jul 2025 | In Mid&East European | By Dinna |

- Prep Time
- 00:05 Minutes
- Cook Time
- 00:10 Minutes
- Yield
- 8
- Difficulty Level

Background

These curd cheese and dill drop scones are savoury snacks that you could serve instead of bread rolls or as party nibbles with toppings of your choice. I used buckwheat flour, so this recipe is gluten-free, but rice, chickpea or maze flour would also work.

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Gluten Free, Healthy, Low Carb, Nut Free, Sugar Free, Vegetarian

The Recipe

Ingredients

200g curd cheese
2 eggs
1 tsp baking powder
½ tsp salt
1 small bunch dill, finely chopped
¾ cup buckwheat flour
1 pinch paprika or cayenne

Instructions

1. Put the curd cheese in a mixing bowl, then break it up with a fork. Add the eggs and combine.
2. Add the salt and baking powder, then the flour. Combine well. Add a drop of milk if it’s too thick.
3. Fold in the dill and add the paprika.
4. Make 6-8 patties between your palms.
5. Lightly oil a pancake or griddle pan and fry the patties on both sides for 3-4 minutes, until golden.
6. Serve at room temperature.