Lemon and Raisin Drop Scones

Lemon and Raisin Drop Scones

Serves 12

Points per serving: 1 (original points)

125 g self raising flour

1 pinch salt

½ tsp baking powder

1 tbsp caster sugar

1 lemon, grated zest

1 medium egg, beaten

100 ml skimmed milk

55 g raisins

Sieve the flour, salt and baking powder into a bowl. Stir in the sugar and lemon zest.

Beat in the egg and half the milk, to form a thick, creamy batter. Stir in the remaining milk and raisins.

Heat a large, heavy-based, non-stick frying-pan or griddle. Grease with spray-on oil.

Drop small rounds of scone mixture from a tablespoon into the pan. Cook over a moderate heat, until bubbles show on the scone surface. Carefully, turn over with a knife and cook for a further 1-2 minutes, or until the underside is golden.

Repeat until all the mixture is used up. Keep the scones warm in a clean, folded tea towel. Serve straight away.