Drop Scones with Blackberry Compote

To serve:

1. Thick cream or butter.
2. For the berry compote: place the blackberries, two tablespoons of sugar and one tablespoon lemon juice in a saucepan over medium heat. Bring to the boil then reduce heat and simmer for three minutes. Crush the berries roughly with a potato masher. Simmer until liquid has evaporated. Taste and add more sugar and lemon juice if necessary. This will depend on the sweetness of the berries.
3. For the drop scones: combine flour and baking powder in a bowl, add sugar and salt and mix. Make a well in the centre, break in the egg and whisk, gradually drawing in the flour from the edge. Add the milk gradually, whisking all the time, to form a smooth batter.
4. Place large frying pan over medium heat. Melt a little butter in the pan then wipe out with kitchen towel. Drop tablespoons of batter into the pan, keeping them well apart to prevent sticking. Cook for two minutes or until bubbles appear on the surface. Turn over and cook on the other side for 1-2 minutes until golden on both sides. Repeat with remaining mixture if necessary. Remove from the pan and serve warm with blackberry compote and thick cream.