LUNCHBOX ZUCCHINI & CORN DROP SCONES, Vegetarian, No-fat/sugar, Healthier, wheat-free option

Oh so good in an office, on the dinner table or at a picnic...

 Drop Scones/quick bread stuffed with zucchini, corn, onions & chilli
'Delicious. I'd be happy with this as part of a school lunch.' Schoolboy taster

For anyone who must have carbs at lunchtime (or missed out on carbs at breakfast) these wonderful drop scones/quick breads are a delightful treat.

Beautifully textured  - part bread, part muffin - they are light and airy and sassily punctuated with health-giving vegetables.  They're great in a lunchbox but need protecting if they're not going to fall apart.  Unlike other hot-breads, they're delicious at room temperature. 

The veg scones freeze well; if taken out of the freezer in the morning they'll be ready by lunchtime.

Cost: £2'ish
Makes: 10 (recipe doubles nicely)

Ingred:

  4 oz/113gm self-raising flour (plain flour: add 1 tsp baking powder for every 8 oz)
   4 oz/1131gm cornmeal/polenta (not cornflour)
  1/2 tsp salt
  138ml/1/2cup plus 1 tbsp whole milk

   1 egg
   1/2 tsp cream of tartar

   125gm/4.5oz drained corn niblets or fresh cooked corn
   100gm/3.5oz zucchini, seeds removed, in corn-sized dice 
     30gm/1oz white of spring onion or red/white onion, diced
     1/3-1/2 tsp chilli flakes or 1 finely diced small fresh chilli, de-seeded & membranes removed (opt)

      1/2-1/2 tsp salt

      1/3 tsp pepper

Method:

1. Sift flour, polenta, salt & baking powder if needed into a bowl.
2. In a jug, whisk milk and eggs.
3. Add wet ingredients to dry; stir until mixed (no need for electric beaters - a hand-held whisk is fine)
4. Sprinkle over cream of tartar; blend.  Rest batter 20 mins to several hours or overnight.
5. Meanwhile sauté onions over med heat in a lightly oiled pan 2 mins
6. Remove seeds from 2 med zucchini; cut into small dice; add to onions; cook 2 mins or until lightly browned 
7. Cool veg 
8. When ready to cook, bring batter to room temperature; heat pan to med high 
9. Add corn, zucchini, chilli flakes and salt &npepper to batter; stir 
10. Lightly spray pan with veg oil.

    

    Drop Scone shapers*

11. Dollop batter on to pan - 2 tablespoons per pancake; if necessary, use back of the spoon to spread and slightly flatten the batter to encourage even cooking (*English muffin shapers  like these are helpful but not essential). 
12. The first side will take 3-4 mins.  Check it is golden brown by lifting up one side with a spatula/fish slice.  If browning too quickly turn heat down to med.  
13. Flip when ready (remove rings), press down slightly; cook 3 mins or until pancake is cooked & not gooey in the centre 
14. Transfer to cooling rack 
15. If eating immediately, cover with a clean tea towel and keep warm in a low oven 
16. If destined for a portable lunch, leave till completely cold.  Pack in portions in self-sealing food bags; refrigerate or freeze till needed.

Comments:
'I don't normally like zucchini but it was lovely in this.' Political Agent

'I had these with Lime & Ginger chicken and they were both delicious.' Schoolboy taster

 Tips:

• replace wheat with spelt flour but reduce milk by 1-2 tablespoons
• replace some corn with peppers
• if you liked these you may also like Cornbread with Chilli, Onions & Niblets
• *sets of four metal rings are available at some supermarkets at reasonable prices and at speciality food shops 

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Copyright: This recipe has been developed by B M Lee/ Bright Sun Enterprises and may not be reproduced without the author's written permission.