Ingredients Jump to Instructions ↓

  1. 75 g butter

  2. 150 g caster sugar

  3. 3 lemons , grated zest and juice

  4. 2 eggs , beaten

  5. 1 egg yolk

  6. 100 g self-raising flour

  7. 1 tsp baking powder

  8. 25 g caster sugar

  9. 1 pinches salt

  10. 1 egg

  11. 125 ml milk

  12. 1 drops sunflower oil

  13. butter , for serving

Instructions Jump to Ingredients ↑

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

  2. 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.

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

  4. 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.

  5. 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.

  6. 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.


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