It’s blackberry season! I will admit these blackberries are from last year. I haven’t actually picked any yet this year, not that we really need any more we have a freezer in our garage that’s full of apples, blackberries and rhubarb although I’m sure we won’t be able to resist...it’s tradition! I foresee a lot of crumbles in our future.
Am I the only person who likes to eat yogurt with their scone instead of cream? Aside from the fact that I can’t really eat cream I just think its way more refreshing. If we don’t have cream my mum would rather have butter bleugh! I can’t really get behind anything with butter on unless it involves garlic.
I do need to make one thing clear; I’m a jam first then cream kind of person, or yogurt as the case may be.
| For the scones 225g self-raising flour 1 ½ tsp baking powder 50g butter or margarine 25g caster sugar pinch of salt 50g desiccated coconut 120g blackberries, frozen or fresh 100 ml milk, I used almond |
Preheat the oven to 220C/425F/Gas mark 7 Sift the flour and baking powder into a bowl and rub in the butter or marg with your finger tips until it resembles fine breadcrumbs. Stir in the sugar, salt, coconut and blackberries. Add the milk and mix to make a soft dough. Turn on to a floured surface and knead very lightly. Roll the dough into two circles, transfer the dough onto a baking tray then cut each circle into four. Bake in a preheated oven for 15-18 minutes until well risen and golden round the edges then leave to cool. |
| For the compote 120g blackberries 2 tsps caster sugar 1 tsp corn flour 1 tbsp water/lemon juice | Place all the ingredients in a small saucepan on a low heat. Squash most of the blackberries with the back of your spoon to release the juices and stir until thickened. |
| Serve with coconut yogurt and the blackberry compote |
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