Tom Daley's Giant Drop Scone Stars

Giant Drop Scone Stars
  • Cook: 20 mins


  • 180g self raising flour
  • 1/2 tsp bicarbonate of soda
  • 1 tbsp caster sugar
  • finely grated zest of a lemon or orange
  • 1 large British Lion egg
  • 250ml whole milk
  • A nob of butter
  • For the crushed raspberries
  • 225g raspberries
  • 2 tbsp natural yoghurt
  • Melted butter, to serve
  • Maple syrup, to serve


  1. Stir together the flour, bicarb, caster sugar and lemon zest. 
  2. Crack in the egg and whisk the milk in slowly until there are no lumps.
  3. Melt the butter over a medium heat in a non stick frying pan.
  4. Using a tablespoon, spoon the batter in a large star shape and cook until little bubbles appear on the surface then flip it over and cook for another minute or so. Transfer to a warm plate and repeat with the remaining mixture. Add more butter to the pan as you need it. 
  5. Crush the raspberries with a fork, then stir in the yoghurt.
  6. Serve the star drop scones with a dollop of crushed raspberries, some melted butter and a drizzle of maple syrup

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4.2 / 5 rating (5 votes)