Scones and the British summer go hand in hand, and strawberry jam is the classic companion to a buttery scone. Having always found strawberry a bit too sweet, I've usually opted for raspberry jam in the past – but with wild blackberries filling our hedgerows, I couldn't resist making something with them that would go beautifully with scones.
This compote is free of refined sugars, as I use maple syrup to sweeten it, and it will keep well in an airtight container in the fridge for a good week. Once you've enjoyed it in this recipe, leftovers can be used to top pancakes, porridge or a granola bowl, or stirred through yogurt and overnight oats. It can also be served with plant-based vanilla ice cream, or to top pavlovas – it really is so versatile.
Of course, scones need to be served with a little something creamy, too – in this instance, thick, whipped coconut yogurt, sweetened with a little maple syrup and vanilla-bean paste.
As for the scones themselves, these are a twist on my classic ‘Buttermilk' Spelt Scones – I've simply added lemon zest and poppy seeds for a tasty change. They're light and tender, take no time to knock up, and are best eaten fresh from the oven – or at least the same day. If you have some left over, I recommend popping them in a warm oven for a few minutes before serving.
For the compote
600g wild blackberries (or regular, if you can't find wild), rinsed well
¾ cup maple syrup
Juice of 1 lemon
For the scones
120ml plant-based milk, such as almond or oat
1 tsp apple cider vinegar or lemon juice
250g self-raising flour, plus extra for dusting
1 tsp baking powder
Pinch of salt
2 tbsp caster sugar
Zest of 1-1½ lemons, depending on size
1 tbsp poppy seeds
50g plant-based butter
To serve (optional)
Whipped coconut yogurt sweeted with maple syrup and vanilla bean paste
Dairy-free whipped cream
Dairy-free crème fraîche
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