Scones with Raspberry Compote

ScOnes...ScOHnes...however you pronounce them and whether you do jam and cream or cream and jam...get them right every time with this masterclass recipe from James!

Makes 12

Ingredients

450g strong white flour
2 tsp baking powder
Pinch of 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

Print Recipe

Preheat the oven to 210c.
To make the compote, place the sugar and lemon juice into a pan and bring to the boil. Add the berries, then cook for 1 further minute, stirring until the berries just start breaking down. Chill after.
To make the scones, mix the flour, sugar and baking powder. Then 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 it’s 2 cm thick. Cut out using a 7cm cutter, re-roll, and you will get 12 scones. Turn over and pop onto a baking tray. Brush egg wash on top.
Bake for 10 to 12 minutes, allow to cool slightly, and then split and fill with compote butter and cream.

Ingredients

450g strong white flour
2 tsp baking powder
Pinch of 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

Preheat the oven to 210c.
To make the compote, place the sugar and lemon juice into a pan and bring to the boil. Add the berries, then cook for 1 further minute, stirring until the berries just start breaking down. Chill after.
To make the scones, mix the flour, sugar and baking powder. Then 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 it’s 2 cm thick. Cut out using a 7cm cutter, re-roll, and you will get 12 scones. Turn over and pop onto a baking tray. Brush egg wash on top.
Bake for 10 to 12 minutes, allow to cool slightly, and then split and fill with compote butter and cream.