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 (make a central circle, then add 6 smaller blobs, pulling each to a point). Cook until little bubbles appear on the surface. Then flip it over and cook for another 1min 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 yogurt.
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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