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Curd cheese and dill drop scones

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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g 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

Method
 

  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.