Lemon Drop Scones Recipe

Recipe Christine Capendale This dish is sunshine on a plate. You can substitute thinly sliced green fig preserve or berries for the orange preserve, but the slight bitterness of the orange works best. Ingredients:

  • 500ml cake flour
  • 15ml baking powder
  • 2,5ml salt
  • 30ml castor sugar
  • Grated rind of 1 lemon
  • 2 eggs
  • 450ml milk
  • 100ml melted butter
  • Extra butter for cooking
To serve:
  • 250g crème fraîche
  • 100ml chopped or sliced
  • Orange preserve
  • Icing sugar to dust
Directions: Sift the flour, baking powder, salt and castor sugar together and add the lemon rind. Mix the eggs, milk and melted butter together. Gently add the liquid to the dry ingredients and mix until smooth. Do not over mix the batter. Grease a frying pan lightly with the extra butter and drop tablespoons of the batter into the pan. Cook for a few minutes and then turn over gently to cook the other side. Remove from the pan and keep warm. Repeat with the rest of the batter. To serve, pile three or four drop scones on top of one another, with dollops of the crème fraîche and some orange preserve between the layers, on a large serving plate. Drizzle generously with the syrup from the preserves or honey if you use berries. Dust with icing sugar. Serves 4 For more delicious recipes, get hold of Christine Capendale’s cookbook, 'Everyday Delicious' (R230, Human & Rousseau).