Lemon curd with drop scones

Glorious and easy to make, Rachel Allen's drop scones are best served warm with her creamy, zingy lemon curd
By Rachel Allen
Lemon curd with drop scones
  • Rating:
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes
  • Effort: medium


For the lemon curd

  • 75 g butter
  • 150 g caster sugar
  • 3 lemons, grated zest and juice
  • 2 eggs, beaten
  • 1 egg yolk

For the drop scones

  • 100 g self-raising flour
  • 1 tsp baking powder
  • 25 g caster sugar
  • 1 pinches salt
  • 1 egg
  • 125 ml milk
  • 1 drops sunflower oil
  • butter, for serving


1. For the lemon curd: gently melt the butter with the sugar, lemon zest and juice in a small pan.

2. Stir in the beaten eggs and yolk and cook over a low heat until the mixture has thickened and coats the back of a spoon. Take off the heat and pour into a bowl or into a sterilised jar.

3. For the drop scones: sift the flour and baking powder into a bowl, then add the sugar and salt and stir to mix.

4. Make a well in the centre, crack in the egg and whisk, gradually drawing in the flour from the edge. Add the milk gradually, whisking all the time, to form a smooth batter.

5. Lightly grease a frying pan with the sunflower oil and warm it over a moderate heat. Drop 3 tablespoons of batter into the pan, keeping them well apart so they don't stick together. Cook for about 2 minutes or until bubbles appear on the surface and begin to burst and the scones are golden underneath.

6. Flip them over and cook on the other side for 1-2 minutes until golden on this side too. Remove from the pan and serve warm with butter and the lemon curd.

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