Name: Red pesto and polenta drop scones
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2 Tbsp red pesto; 100g polenta; 50g brown rice or buckwheat flour; 1 chilli, chopped (optional); 2 sprigs of basil leaves; 1 tsp olive oil; 2 eggs; 2 Tbsp parmesan; 2-3 Tbsp fizzy water

Red pesto and polenta drop scones

25 Aug 2015

by Dinna

Prep Time

5 minutes

Cook Time

15 minutes

Total Time

20 minutes

Background

These red pesto and polenta drop scones are lovely appetizers or drinking snacks! They are gluten-free and quite filling. Perfect for parties and picnics - serve them on their own or with some prosciutto, salami, paté etc. I also eat them eat them with soup or stew, instead of bread.

Ingredients

2 Tbsp red pesto
100g polenta
50g brown rice or buckwheat flour
1 chilli, chopped (optional)
2 sprigs of basil leaves
1 tsp olive oil
2 eggs
2 Tbsp parmesan
2-3 Tbsp fizzy water

Instructions

Put all the ingredients into a blender and whizz until you get a smooth, thick batter. Add more water if it's too thick.
Heat some oil in a frying pan, drop a few Tbspfuls of the batter to fit into the pan and flatten them with the spoon into a circle shape. After a couple of minutes flip them over and cook for another minute or so.
When they are golden brown transfer them to a plate.
They should be crispy on the outside, softish in the inside.
Serve warm or cooled.