Ingredients

• 300ml/10½fl oz milk
• 1 free-range egg
• 50g/2oz caster sugar
• 200g/7oz self-raising flour
• pinch salt
• 110g/4oz fresh lychees
• peeled
• stones removed
• finely chopped
• 50g/2oz butter
• 2 mangoes
• peeled
• stones removed
• cut into chunks
• 75g/3oz unsalted butter
• 500g/1lb 2oz fresh lychees
• peeled
• stones removed
• halved
• 75g/3oz caster sugar
• vanilla ice cream

Directions

• For the scones
• place the milk
• egg and sugar together in a bowl and whisk until well combined.
• In a separate bowl
• sieve in the flour and salt and make a well in the centre. Gradually pour in the milk
• egg and sugar mixture
• whisking until the mixture becomes a thick batter (you may not need all of the milk
• egg and sugar mixture).
• Stir in the lychees and mix well.
• Heat a large frying pan or flat griddle pan until medium hot. Add half of the butter and swirl it around the pan to coat. When the butter is melted and foaming
• drop spoonfuls of the scone mixture into the frying pan
• making sure there is plenty of space between each spoonful.
• Fry the drop scones for 2-3 minutes
• or until bubbles begin to form on the surface of the batter. Carefully flip the drop scones over and cook for a further 1-2 minutes
• or until golden-brown all over and cooked through. Remove and drain on kitchen paper. Repeat with the remaining scone batter
• adding more of the remaining butter to the pan if necessary.
• For the sautéed lychees and mango
• place a third of the chopped mango into a food processor and blend to a smooth purée.
• Melt the butter in a frying pan until foaming
• then add the remaining mango and lychees and fry for 1-2 minutes. Add the sugar to the pan and toss to coat
• then fry for a further 2-3 minutes
• or until the fruit begins to caramelise. Remove the fruit from the pan and set aside
• then add the mango purée and stir to mix with the remaining caramelised sugar in the pan.
• To serve
• pile a few drop scones each onto four serving plates. Top with the sautéed lychees and mango and drizzle over some of the mango sauce. Serve immediately with a scoop of vanilla ice cream alongside.