Makes about 8-12 drop scones

These are good for a traditional tea, breakfast or brunch or to finish off a dinner party in autumn style. You can also use the berries uncooked and just drizzle them with a little clear honey or maple syrup.

225g plain flour
1¿2tsp bicarbonate of soda
1¿2tsp cream of tartar
50g granulated sugar
2 eggs, beaten
About 275ml milk
Vegetable oil, to grease

for the compote

250g fruits, like blueberries, blackcurrants, loganberries and blackberries
100g caster sugar
Cream, crème fraîche or yoghurt to serve

Put the fruit and the sugar into a saucepan, bring to the boil and simmer for 2 minutes to soften the fruit slightly, then leave to cool a little. If you are using frozen fruit, you may need to drain off some of the liquid that forms as they defrost before adding to the sugar. Then simply bring them to the boil and turn off the heat immediately - frozen berries will not need simmering.

Blend about one-sixth of the fruit and its juice in a liquidiser until smooth and then strain back into the fruit compote.

Sift the flour, bicarbonate of soda and cream of tartar into a large mixing bowl, then add the sugar. Stir in the eggs and enough of the milk to form a smooth batter. Heat a griddle pan or non-stick frying pan and rub it with a little vegetable oil. Drop spoonfuls of the mixture into the pan, well spaced to allow for expansion, and let them cook for 3 minutes until bubbles rise, then turn them over and cook for another 2-3 minutes. Put them on kitchen paper while you cook the rest, wiping the pan and greasing with oil again for each batch.

Serve the drop scones warmed in the oven with the warm or cold fruit compote and thick cream, crème fraîche or yoghurt.