Scones and British summer go hand in hand, and strawberry jam is the obvious companion to a buttery scone. However, I have always found strawberry jam too sweet and opted for raspberry in the past. But wild Blackberry‘s are filling the hedgerows and I couldn‘t resist making something with them, other than jam.
This compote will keep well in an airtight container in the fridge for a good week, it can be used to top pancakes, porridge, overnight oats and adorn your yogurt and granola bowls. It can also be served with vanilla ice cream or top pavlovas. I also use maple syrup so its refined sugar free.
As for the scones these are a twist on my classic ‘buttermilk‘ variety, I just added lemon zest and poppy seeds. They are light and tender and take no time to knock up. They are best eaten fresh from the oven or at least the same day. If you do find yourself tucking into one the following day, pop it in a warm oven for a few minutes, before serving.
I topped mine first with whipped coconut yogurt, to make this you need the thick coconut yogurt and whip until thick and holding its shape, before adding a little maple and vanilla bean paste to sweeten.
Wild Blackberry and Bay Compote
600g Blackberries (wild or regular)
¾ cup maple syrup
Juice from 1 lemon
250g Self raising flour plus extra for dusting
1 tsp baking powder
Pinch of salt
2 tbs caster sugar
120ml almond or oat milk (any plant milk will be fine)
1 tsp apple cider vinegar or lemon juice
50g plant-based butter
Zest of 1-1/2 lemons depending on size
1tbs poppy seeds
Whipped coconut yogurt
Dairy free whipped cream
Dairy free creme fraiche
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