Lemon and Almond Drop Scones

Perfect for busy families on the go. Freeze a batch and grab as you go each morning.

Ingredients

300g self raising flour

200g ground almonds

1 teaspoon of baking powder

100g butter

60g sugar

juice of one lemon

grated rind of one lemon

2 eggs

enough buttermilk (or milk if you don’t have buttermilk) to bring to a thick, heavy sloppy batter

Method

Preheat oven to 200 degrees Celsius. Prepare a baking tray by lining with greaseproof paper. Rub butter into dry ingredients until it resembles breadcrumbs. Add eggs, lemon rind and juice and enough milk to bring to a think, heavy wet batter (one you can spoon out and it holds on spoon!). Spoon out big heaped tablespoon of batter on the tray leaving enough space between each one. Bake for 12-14 minutes.