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Red pesto and polenta drop scones

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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 6 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 Tbsp red pesto
  • 100 g polenta
  • 50 g 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

Method
 

  1. Put all the ingredients into a blender and whizz until you get a smooth, thick batter. Add more water if it's too thick.
  2. 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.
  3. When they are golden brown transfer them to a plate.
  4. They should be crispy on the outside, softish in the inside.
  5. Serve warm or cooled.