Method

Scones

• Preheat oven 210C (fan-forced). Grease baking tray.
• Measure flour, baking powder and salt into a bowl. Rub in butter until the mixture resembles breadcrumbs.
• Stir in sugar.
• Beat eggs and add milk to 300ml. Set aside 3 tbsp of the mixture for glazing, and gradually add to dry ingredients until you form a soft dough.
• Dough should be a bit sticky.
• Turn onto floured surface and roll out to 1-2cm thickness. Fluted cutter is best. Push cutter into the dough and lift out onto baking sheet. Repeat until all dough is finished.
• Brush with egg glaze and bake 10-15 mins until risen and golden.
• Cool covered with a damp tea towel so they don’t dry out.

Compote

• Place all ingredients in a plan and just cover with water.
• Bring to a boil and then simmer until the sugar has dissolved.
• Use a clean basting brush dipped in water to wiped down the inside of the pan to avoid the sugar burning on the edges.
• Some like it sweeter – adjust sugar to suit.
• Continue to simmer until the compote is jam-like.

Serve with scones and some cream.

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