







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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