Buckwheat drop scones with balsamic blackberry marbled yoghurt


18 to 20


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


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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