Instructions

1. Peel the papaya, scoop out the seeds, and chop the flesh. You should end up with about 1 cup in total. Set half aside for the topping.
2. Place the eggs and the remaining half of the papaya into a blender and blitz until smooth and thick.
3. Add the buckwheat flour and baking powder, then blend briefly until combined.
4. Transfer the batter to a bowl and fold in the desiccated coconut and ground almonds.
5. Add enough coconut or almond milk to achieve a thick but easily pourable batter.
6. For the topping, place the reserved papaya in a small saucepan with the coconut sugar or date syrup and the lime juice. Heat gently and caramelise for a few minutes, stirring carefully so the papaya softens without becoming mushy. Remove from the heat and keep warm under a lid.
7. Heat a little oil in a frying pan over medium heat. Drop spoonfuls of the batter into the pan and gently flatten into small circles.
8. Cook for a couple of minutes until bubbles appear, then flip and cook for another minute or so until golden brown.
9. Transfer to a plate and repeat with the remaining batter.
10. Serve the scones warm, topped with the caramelised papaya. For a dessert-style finish, add a scoop of coconut ice cream or a dollop of dairy-free yoghurt.