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High-protein quark and almond drop scones

These high-protein quark and almond drop scones are perfect for breakfast or snacking during the day. You can serve them with date syrup mixed with Greek yoghurt or fruit compote for a delicious dessert. These pancakes don’t have any sugar,  so you could use them as savoury scones  -  for example on the side of soups and stews, or topped with grilled veggies and spreads, or served with dips.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 250 g quark
  • 1 large egg
  • 50 g ground almonds
  • 3-5 Tbsp chickpea flour
  • 1 tsp baking powder
  • 1 lemon zested
  • Juice of ½ lemon

Method
 

  1. Mix the quark with the egg, then fold in the almonds.
  2. Add half of the chicken flour, baking powder, lemon zest and juice.
  3. You should get a thick but pourable batter. If it’s too thin, add more chickpea flour.
  4. Lightly oil or spray a pancake pan, then add dollops of the batter letting them spread out into circles with the base of the spoon.
  5. Cook them for a couple of minutes, then flip them over and cook until golden on both sides.
  6. Serve lukewarm or at room temperature with your favourite toppings.