Lemon and Almond Drop Scones

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


300g self raising flour

200g ground almonds

100g butter

60g sugar

juice of one lemon

grated rind of one lemon

2 eggs

enough buttermilk to bring to a thick, heavy sloppy batter


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 sloppy batter (one you can spoon out). Spoon out big heaped tablespoon of batter on the tray leaving enough space between each one. Bake for 12-14 minutes.

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Alva O'Sullivan