Nutritionist Lucy Hyland

Wheat free ‘Rye’ drop scones

March 11, 2024
Posted by Lucy

Rye Wheat Free Scones

Since Christmas, I've been keeping myself as wheat-free as possible and I'm finding it is suiting me well. Much less 'full feeling' after eating and much less uncomfortable bloated-ness. The one area I miss wheat is in the bread department - perhaps something to start the day with or have with my soup at lunchtime.

So I decided to start playing with idea of what we traditionally have as our slice or two of bread to go with a meal. These rye based wheat free scones slightly different idea but equally tasty. They are like a thick pancake or a thin scone and go very well with soup or as an open sandwich. The best thing about them is that they take such a short time to cook and involve no oven baking (like most scones). Try these wheat free scones and let me know how you get on!

Rye Wheat Free Scones

Rye Wheat Free Scones


  • 100g rye flour
  • 1 tsp baking powder
  • 1 egg
  • 1 tbsp maple syrup
  • 150 mls of milk (I used soya)
  • a little oil


  1. Sieve the rye flour and baking powder into a bowl.
  2. Mix up the egg, maple syrup and milk together and add to the dry flour mix.
  3. Beat well.
  4. Heat a drop of oil in a large frying pan over a medium heat. I use kitchen paper and spread the oil to cover the whole pan.
  5. Drop a large spoonful of batter onto the hot pan and swirl gently with the back of the spoon.
  6. When bubbles start to form on the surface, turn the scones over and cook until golden brown.
  7. Serve them up with whatever you like. You can have plain OR I served them below with some smoked salmon and sliced apple.
  8. Wheat free, dairy free

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