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