John Torode served up delicious blueberry scones with blueberry and coconut compote on his This Morning Jurassic Coast Adventure.

The ingredients are: 450g self-raising flour, 110g cubed cold butter, 250-280ml cold milk and Good handful of blueberries.

For the compote: 200g fresh or frozen blueberries, Finely grated zest of quarter a lemon, 1 tbsp castor sugar, 100g freshly grated coconut and 50ml water.

Clotted cream, to serve.

See John’s recipes in his book titled: My Kind of Food: Recipes I Love to Cook at Home available from Amazon now.