British Lemon and Sultana Drop Scones

Shopping list

• 200 g self-raising flour

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• 30 g caster sugar

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• 1 piece lemon — zest only

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• 2 piece eggs — beaten

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• 150 ml milk

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• 50 g sultanas

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• 0.5 tsp baking powder

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• 1 tsp vanilla extract

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• 1 tbsp sunflower oil — for cooking

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Step by step

1. 1

   In a large bowl, sift the self-raising flour and baking powder together. Stir in the caster sugar, lemon zest and sultanas.

2. 2

   In a jug, whisk the beaten eggs, milk and vanilla extract.

3. 3

   Make a well in the centre of the flour, pour in the wet ingredients and whisk gently until you have a smooth, thick batter. Let it rest for 5 minutes.

4. 4

   Heat a large non-stick frying pan or griddle over medium heat. Brush lightly with sunflower oil.

5. 5

   Drop dessert-spoonfuls of batter onto the pan, spacing them well apart. Cook for 2– 3 minutes until bubbles appear on the surface and the underside is golden.

6. 6

   Flip each scone and cook for another 2 minutes until puffed and cooked through.

7. 7

   Transfer to a wire rack and cover with a clean tea towel to keep them soft. Repeat with the remaining batter, brushing the pan with a little more oil as needed.

8. 8

   Serve warm or at room temperature with butter and your favourite jam.