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Scones with blueberry compote

  • 0:10 Prep
  • 0:30 Cook
  • 8 Servings


  • Vegetable oil, to grease
  • 150g (1 cup) self-raising flour
  • 1 teaspoon baking powder
  • Pinch of salt
  • 50g unsalted butter, chopped
  • 2 tablespoons caster sugar
  • 80ml (1/3 cup) milk
  • 1 egg, lightly whisked
  • Double cream, to serve

Blueberry compote

  • 1 x 250g punnet blueberries
  • 2 tablespoons water
  • 2 strips orange peel
  • 2 tablespoons brown sugar
  • 1 x 7cm cinnamon stick
  • 1 teaspoon fresh lemon juice


  • 1
    To make the blueberry compote, place the blueberries, water, orange peel, sugar, cinnamon and lemon juice in a saucepan over low heat and cook, stirring occasionally, for 5 minutes or until the sugar dissolves. Increase heat to medium and bring to a simmer. Cook for 12 minutes or until mixture is thick and jam-like. Set aside to cool.
  • 2
    Preheat oven to 220°C. Brush a baking tray with oil to grease. Sift the flour, baking powder and salt into a bowl. Use your fingertips to rub the butter into flour mixture until it resembles fine breadcrumbs. Stir in sugar. Make a well in the centre. Pour in the milk. Use a round-bladed knife in a cutting motion to mix until incorporated and mixture begins to hold together. Turn onto a lightly floured surface. Knead gently and shape into a disc.
  • 3
    Use a lightly floured rolling pin to roll out the disc until about 2.5cm thick. Use a round 7cm-diameter pastry cutter dipped in flour to cut 4 scones from the dough. Transfer scones to the prepared tray. Re-roll remaining dough. Repeat cutting to make 4 more scones. Brush tops with beaten egg. Bake for 10 minutes or until golden and scones sound hollow when tapped on top. Transfer to a wire rack to cool completely.
  • 4
    Split the scones in half and serve with compote and cream.

Source: taste.com.au


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