LEMON SCONES

3 cups self raising flour
1 cup greek yoghurt
1 cup 7 up soft drink
finely grated rind 2 lemons

melted butter to baste (about 1 heaped teaspoon)

preheat oven to 180 c

grease bottom of a heatproof 9 x 13 dish with butter.


mix all ingredients together. Dough will be very soft.

Knead lightly on a floured board.

Pat dough out and cut  using a round scone cutter.  should get 15 out of this.

place in dish and cook for 12 - 15 minutes until nicely brown on top.

remove from oven and lightly baste with melted butter.  cool.

serve with lemon butter and cream.

MICROWAVE LEMON BUTTER

1 cup sugar
3 eggs
125 grams unsalted butter, melted
finely grated zest and juice of 3 lemons

In a microwave-safe bowl, whisk together the sugar and eggs until well combined.

Stir in lemon juice, lemon rind and butter.

Cook in the microwave for one minute intervals, stirring after each minute.

continue until the mixture is thick enough to coat the back of a metal spoon.

Remove from the microwave, and pour into small sterile jars. Store for up to three weeks in the refrigerator.

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