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
juice of one lemon
grated rind of one lemon
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.