Coconut drop scones with blueberry and apple compote recipe | Sainsbury`s Magazine

Ingredients

• 150g gluten-free plain flour (we used Doves Farm)
• 1 tsp gluten-free baking powder
• 1½ tbsp granulated stevia (eg Whole Earth)
• 1 medium egg
• 200ml coconut milk, stirred until smooth
• 1 tsp vanilla extract
• 1-2 tsp coconut oil
• 1½ tbsp agave syrup or honey
• 15g unsalted butter
• 1 large Bramley apple (about 300g), peeled, cored and cut into 1cm dice
• 125g blueberries
• coconut yogurt, to serve