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Sorrel Drop Scones


  • 110g (4oz) gluten-free flour
  • 25g (1oz) caster sugar
  • 1 egg
  • 150ml (5.3 floz) milk (full fat)
  • 1 handful of sorrel leaves chopped. If you can’t find sorrel use some elderberries or bilberries


Put the flour and sugar into a bowl and mix. Make a well in the middle of the mixture and drop in the egg and half the milk. Mix to a batter. Now mix in the rest of the milk. Add the sorrel leaves and stir in.

Heat a flat griddle pan or heavy based saucepan until hot and grease with lard. Drop dessert spoonfuls of the batter onto the pan leaving room for them to spread.

Cook until bubbles rise to the top and then flip over and cook for approx. 1 minute more. Remove to a cooling rack and cover.