Ingredients

  • 440g plain flour
  • 50g baking powder
  • 80g butter
  • 150ml double cream
  • 150ml milk
  • 80g caster sugar
  • Plus 1 egg yolk mixed with a pinch of salt
  • Cherry compote
  • 1kg fresh cherries, pitted
  • 125g sugar
  • Zest and juice of 1 orange
  • 1 vanilla pod, split in half (optional)

Method

  • Mix  the dry ingredients together.
  • Add the butter, milk and cream, then rub with your fingers until all the ingredients are fully incorporated – be careful not to over mix.
  • Chill for 1 hour
  • On a lightly floured surface roll the mix to a 1 inch thickness
  • Cut out, using a 1.5 inch pastry cutter and place on a tray lined with parchment paper
  • Using a pastry brush coat the top of the scones with the egg mix and bake at 180C for 10 mins
  • Allow to cool and cut in half and serve with clotted cream and cherry compote

Cherry Compote

  • Place all the ingredients in a medium-sized pan and bring to the boil. Reduce the heat to low and simmer for about 10 minutes, or until the cherries have softened and start to release their juices.
  • Stir the compote and continue cooking for about 45 minutes, or until thickened.
  • Allow to cool to cool before placing into the scone.
  • This will give you about 2 jam jars if you want to keep for up to 4 weeks

 

 

View more recipes