For the Compote:

1. If using dried mulberries and golden berries, rehydrate them in approximately 1/2 cup of water for about 5-10 minutes.
2. Once rehydrated, add fresh and rehydrated fruit along with the soaking water, lemon zest, honey, and sea salt to a pot and reduce on low heat for about 10-20 minutes until ingredients condense into a thick, jammy consistency.
3. Remove from heat and store in the fridge until needed.

For the Scones:

1. Preheat oven to 400°F.
2. In a large mixing bowl, add all dry ingredients and combine well. Add all wet ingredients and combine well with clean hands. The dough should be on the drier side.
3. Add approximately 1/2 of your prepared and cooled superberry compote to your mixture and combine again. You may find you need to add additional almond flour to compensate for additional moisture from the compote. Once well-combined, shape the mixture into a large ball and transfer to a ghee- or coconut-greased baking pan, dusted with additional almond flour.
4. Gently flatten the ball shape into a round disk about 1-inch thick, reshaping as needed.
5. Once flattened, take a knife and cut in half. Bisect that cut to create four triangles, and again and again until you have created 8-10 triangle shaped scones. Alternatively you may choose to flatten dough and use a circular biscuit cookie cutter to shape or simply shape into individually sized disks. Just be mindful not to overwork the dough.
6. Gently space the scones on the tray, leaving about an inch between, and bake for 15-20 minutes until golden brown. Serve with ghee and the remaining superberry compote. Enjoy!