Buckwheat drop scones with balsamic blackberry marbled yoghurt

Makes

18 to 20

Ingredients

For the marbled yogurt

65g (2¼ oz/½ cup) fresh or frozen blackberries
90g (3¼ oz/¼ cup) honey, or 60 ml (2 fl oz/¼ cup) maple syrup or brown rice syrup
Juice of ½ lemon
250g (9 oz/1 cup) plain yoghurt

For the scones

130g (4½ oz/1 cup) buckwheat flour
80g (2¾ oz/½ cup) rice flour
35g (1¼ oz/¼ cup) coconut sugar
170ml (5½ fl oz/2/3 cup) coconut milk or milk
2 free-range eggs
1 tsp bicarbonate of soda (baking soda)
½ tsp sea salt

Method

1. To make the marbled yoghurt, add the blackberries, honey and 60ml (2 fl oz/¼ cup) water to a small saucepan.

2. Bring to a soft boil over medium heat, then leave to simmer for 15-20 minutes, or until the blackberries are soft and pulpy.

3. Stir in the lemon juice, then leave to cool completely.

4. Carefully marble the blackberry syrup through the yoghurt using a spoon.

5. Add all the scone ingredients to a food processor or blender, then whizz until smooth.

6. Lightly grease a large frying pan over medium-low heat. Now drop tablespoons of the batter into the pan, from the point of the spoon. As soon as little bubbles start to appear, turn the scones over, then continue to cook for a further minute or so on the other side, until golden.

7. Serve the scones warm, with a dollop of the marbled yoghurt.

Recipe taken from My Family Table by Eleanor Ozich (£16.99, Murdoch Books). Photography by Eleanor Ozich.

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