| 1 | Preheat the oven to 375°F. |
| 2 | Wash the berries carefully and combine them with the sugar, spices, molasses and lemon juice. |
| 3 | Transfer to a deep, 9-inch baking dish. |
| 4 | Prepare the biscuit topping: sift the flour with the baking powder and salt. |
| 5 | Cut the butter and oil with a pastry blender or with your fingertips until the mixture resembles coarse crumbs. |
| 6 | Stir together the egg and 1 tablespoon of the milk if necessary to form a soft dough. |
| 7 | Roll the dough out lightly on a floured surface to about ?inch thick and stamp out circles of dough, using a biscuit cutter. |
| 8 | Cover the berries with the dough circles. |
| 9 | Make a glaze by combining the egg yolk with the remaining milk and brush this mixture over the surface of the dough. |
| 10 | Bake, uncovered, in the preheated oven for 25 minutes until nicely browned. |
| 11 | Serve alone hot, or at room temperature with a small scoop of creme fraiche, whipped cream or ice cream. |
