Sugar plum drop scones
140g of self-raising flour 1 tbs of caster sugar 1 tsp of grated cinnamon a pinch of salt 1 egg 1 tsp of vanilla essence 150 mls of milk 200g of damsons, stoned and sliced 100g of golden sugar 2 star anise - optional 200g of blackberries 100 mls of honey butter for frying Add the flour, caster sugar, cinnamon and salt to a bowl and mix well. Mix the egg and vanilla into the milk and lightly beat.Mix the milk mixture into the flour until completely combined. Cover and set aside in the fridge.
Add the damsons and sugar into a heavy based saucepan (and star anise if you are using it), put a lid on the saucepan and simmer over a low heat for ten minutes. Add the blackberries and honey and continue to simmer without the lid for another five minutes (remove the star anise if you have used them).
Melt a thin layer of butter in a frying pan until it is starting to foam. Whisk the batter with a hand whisk and spoon a generous soup-spoon of the batter into the waiting pan.
Turn once golden on the underside. Keep the drop scones warm while cooking the rest of the batch. Once you have made them all serve with the compote and some natural yogurt.