Lemon curd with drop scones

For the lemon curd: gently melt the butter with the sugar, lemon zest and juice in a small pan.

Stir in the beaten eggs and yolk and cook over a low heat until the mixture has thickened and coats the back of a spoon. Take off the heat and pour into a bowl or into a sterilised jar.

For the drop scones: sift the flour and baking powder into a bowl, then add the sugar and salt and stir to mix.

Make a well in the centre, crack in the egg and whisk, gradually drawing in the flour from the edge. Add the milk gradually, whisking all the time, to form a smooth batter.

Lightly grease a frying pan with the sunflower oil and warm it over a moderate heat. Drop 3 tablespoons of batter into the pan, keeping them well apart so they don't stick together. Cook for about 2 minutes or until bubbles appear on the surface and begin to burst and the scones are golden underneath.

Flip them over and cook on the other side for 1-2 minutes until golden on this side too. Remove from the pan and serve warm with butter and the lemon curd.