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Gluten-Free Papaya and Coconut Drop Scones

These gluten-free papaya and coconut drop scones are light, nourishing, and surprisingly indulgent, making them perfect for health-conscious eaters and those following special diets. Naturally gluten-free and dairy-free, they’re made with no refined sugar and use only a small amount of oil for cooking, so they’re as guilt-free as they are delicious. Sweetened mainly with ripe papaya, these soft drop scones are ideal for breakfast, brunch, or a wholesome snack. If you prefer them completely sugar-free, the papaya topping can be caramelised simply with lime juice. For a more decadent treat, serve them warm with coconut ice cream — there are some fantastic vegan options that go beautifully with the tropical flavours.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • For the scones:
  • 1 medium papaya
  • 2 small eggs
  • 1 cup buckwheat flour
  • 1 tsp baking powder
  • 3 Tbsp desiccated coconut
  • 3 Tbsp ground almonds
  • 1 Tbsp or more coconut or almond milk
  • Oil for cooking
  • For the caramelised papaya topping:
  • 2 Tbsp coconut sugar or 1 Tbsp date syrup
  • Juice of ½ lime

Method
 

  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.