Sultana, Apple and Cinnamon Pikelets

My Nana calls these pikelets or drop scones, and serves them with honey or jam with a side of fresh cream straight from the cow. They are great served fresh and hot with a cuppa, or they can be refrigerated for a few days and served for school lunches.


  • 2 x eggs
  • 1.5 cups regular or gluten free SR flour mix
  • 1/2 cup coconut flour
  • 1/2 cup sugar
  • 1/2 cup milk or almond milk (if mixture is too thick to roll easily off the spoon into the pan, add 1/4 cup of milk)
  • 1/2 cup sultanas
  • 1 x grated apple
  • 1 teaspoon cinnamon
  • Butter/oil for pan between each batch
Apple, Sultana and Cinnamon Drop Scones

Apple, Sultana and Cinnamon Drop Scones



  • Whisk room temperature eggs, sugar and milk until light and fluffy
  • Mix through flour and cinnamon
  • Add sultanas and stir through
  • Preheat pan until butter/oil sizzles
  • Spoon about 2 tablespoons of mixture per pikelet into the hot pan, spreading the mixture by gently circling the spoon over the mixture until it is even and flat. If mixture doesn’t swirl smoothly, add some more milk to the next batch. Destroy any failed results by eating them.
  • When bubbles appear evenly across the surface, flip the pikelet using a flat spatula (about 2 minutes in a hot pan)
  • Cook for a minute on the other side, then remove from heat
  • Repeat until all mixture is cooked



  • With honey or jam and whipped double cream
  • With butter
  • With cream cheese, tofutti or ricotta
  • With nutella
  • With a home made chocolate and date spread
  • With blueberries and strawberries and a drizzle of maple syrup
  • With caramel apple
  • With banana and ice cream

Author: admin

Share This Post On