BUTTERMILK AND BLACKBERRY DROP SCONES
Makes 30
1 punnet fresh blackberries
250g flour
¾ tsp baking soda
½ tsp salt
50g sugar
75g butter
300 ml buttermilk
Cooking oil
1 lemon – zest
Additional 50g sugar
Method
Place large cast-iron or heavy-based fry pan on to medium heat.
Sift the flour, baking soda and salt together into a medium size bowl, rub in the butter with your fingertips until you have coarse breadcrumbs, add the sugar and mix well.
Add the black berries and buttermilk and mix together until just combined.Lightly brush the pan with oil. Drop spoonful’s of batter into the pan allowing space between for spreading. Cook gently for a couple of minutes, turn over and cook through – 2 minutes. Transfer to a wire rack covered with a clean cloth and repeat process with remaining batter.
Mix together the sugar and lemon zest and either sprinkle onto of drop scones or serve in a dipping bowl and dip you warm scones into the citrusy sugar.
1 punnet fresh blackberries
250g flour
¾ tsp baking soda
½ tsp salt
50g sugar
75g butter
300 ml buttermilk
Cooking oil
1 lemon – zest
Additional 50g sugar
Method
Place large cast-iron or heavy-based fry pan on to medium heat.
Sift the flour, baking soda and salt together into a medium size bowl, rub in the butter with your fingertips until you have coarse breadcrumbs, add the sugar and mix well.
Add the black berries and buttermilk and mix together until just combined.Lightly brush the pan with oil. Drop spoonful’s of batter into the pan allowing space between for spreading. Cook gently for a couple of minutes, turn over and cook through – 2 minutes. Transfer to a wire rack covered with a clean cloth and repeat process with remaining batter.
Mix together the sugar and lemon zest and either sprinkle onto of drop scones or serve in a dipping bowl and dip you warm scones into the citrusy sugar.
Alison Lambert
