Scones with Raspberry Compote and Clotted Cream
Freshly baked, golden-topped scones, raspberry compote, clotted cream...is there a better combination! Just like James's Granny used to make!
Ingredients
- 450g strong white flour
- 2 tsp baking powder
- pinch salt
- 50g caster sugar
- 100g butter, diced and cold
- 300ml full fat milk
- 1 egg yolk for egg wash
Compote
- 500g raspberries
- 100g caster sugar
- 1 lemon juice only
To serve
- Clotted cream and butter
Method
Pre heat the oven to 220c.
To make the compote place the sugar and lemon juice into a pan bring to the boil, add the berries cook for 1 further minute stirring until the berries just start breaking down then chill.
To make the scones mix the flour, sugar and baking powder add the butter and using your fingertips rub in until it resembles breadcrumbs. Add the milk and mix until you have a smooth dough.
Roll out on a lightly floured surface until 2 cm thick cut out using a 7cm cutter, re role you will get 12 scones.turn over and pop onto a baking tray Egg wash.
Bake for 10 to 12 minutes, allow to cool slightly then split and fill with compote butter and cream.
Ingredients
- 450g strong white flour
- 2 tsp baking powder
- pinch salt
- 50g caster sugar
- 100g butter, diced and cold
- 300ml full fat milk
- 1 egg yolk for egg wash
Compote
- 500g raspberries
- 100g caster sugar
- 1 lemon juice only
To serve
- Clotted cream and butter
Method
Pre heat the oven to 220c.
To make the compote place the sugar and lemon juice into a pan bring to the boil, add the berries cook for 1 further minute stirring until the berries just start breaking down then chill.
To make the scones mix the flour, sugar and baking powder add the butter and using your fingertips rub in until it resembles breadcrumbs. Add the milk and mix until you have a smooth dough.
Roll out on a lightly floured surface until 2 cm thick cut out using a 7cm cutter, re role you will get 12 scones.turn over and pop onto a baking tray Egg wash.
Bake for 10 to 12 minutes, allow to cool slightly then split and fill with compote butter and cream.
