Lemon and Poppy Seed Scones with Wild Blackberry and Bay Compote

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.

SERVES:
6-8 scones

Ingredients
Instructions

Ingredients

Wild Blackberry and Bay Compote

600g Blackberries (wild or regular)

¾ cup maple syrup

Juice from 1 lemon

Scones

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

To Serve

Whipped coconut yogurt

Dairy free whipped cream

Dairy free creme fraiche

Instructions

Heat the oven to 200°C
Rinse the blackberries under cold water and add to a pan along with the lemon juice and maple syrup. Bring to a boil and allow to simmer gently until reduced by about a 3rd and thickened slightly. It will thicken more once cooled. This should take about 5-10 minutes.
Once happy take off the heat and set aside to cool.
Combine the milk and ACV/lemon and set aside
Combine all the dry ingredients in a bowl.
Add the butter and rub the butter between your fingers into the flour until it resembles fine breadcrumbs.
Using a knife quickly mix in the almond milk until it just comes together, do this in three stages as you may not need all the liquid.
Turn out onto a floured worktop and gently roll to minimum 3cm thick disc. DO NOT ROLL TOO THIN, otherwise they will not rise well.
Cut into rounds, you will likely get 4, then combine the dough and cut again until you have used it all up. It is important not to over work as they will become tough.
Place on a baking tray a lightly dust with flour.
Bake for 10-15minutes until risen and very lightly golden on the edges.