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https://www.lifestylefood.com.au/recipes/16957/scones-with-berry-compote-and-clotted-cream

LifestyleFOOD.com.au

Scones with Berry Compote and Clotted Cream

Jo Pratt serves up a quintessentially British afternoon tea recipe in episode 13 of Perfect.

Ingredients

  • 450g strong white flour, plus 50g for dusting

  • 5 tsp baking powder

  • 75g softened butter

  • 75g caster sugar

  • 2 large free-range eggs, beaten

  • 250ml full fat milk

  • 1 egg yolk mixed with a little milk, to glaze

  • For the jam:

  • 500g mixed frozen berries, defrosted

  • 400g jam sugar

  • 1 tsp rosewater

  • To serve:

  • Roddas Clotted Cream, plenty of it!

Method

  • 1.

    To make the jam, place the berries, jam sugar and rosewater in a saucepan over a medium heat and stir until the sugar has dissolved. Bring to the boil and cook for about 15-20 minutes until thickened.

  • 2.

    Remove from the heat and leave to settle for 5 minutes before spooning off any white bubbly scum from the surface if there is any. After a further 5-10 minutes transfer to sterilized jars. Seal and cool before storing in the fridge. Once opened, use with in 2-3 weeks.

  • 3.

    To make the scones, preheat the oven to 220C/200C fan ovens/gas 7.

  • 4.

    Lightly grease 1 or 2 tray’s with butter and line with baking paper.

  • 5.

    Place the 450g flour and the baking powder in a large mixing bowl and add the butter. Rub gently to create breadcrumbs.

  • 6.

    Add the caster sugar and eggs, stirring and turning the mixture with a wooden spoon.

  • 7.

    Add the milk, in two halves, turning the mixture gently with each addition until you have

  • 8.

    Scatter most of the remaining flour onto the surface and tip the dough on top. Using your hands, gently fold the dough into the remaining flour, turning as you go to create a smooth airy soft dough. Try not to overwork the dough.

  • 9.

    Scatter any remaining flour onto the dough and rolling pin, and lightly roll to about 2.5cm thick, taking care not to stretch the dough, and allowing it to relax back into shape once rolled by gently lifting the edges.

  • 10.

    Cut out circles with a floured pastry cutter, making sure you don’t twist the cutter. Lift onto the prepared tray’s. Gently re-rolling the remaining dough until it is all used up.

  • 11.

    Brush the tops only with the egg wash and sit for a minute or so before placing in the oven for about 15 minutes, or until golden and risen. Cool slightly before serving with the jam and clotted cream.

Notes

Makes around 10 scones using an approx 7cm cutter.

RECIPE TIPS:

• Sift all the ingredients to aerate the flour, making lighter scones.

• Mix wet and dry ingredients using a flat bladed knife.

• Don't over handle the dough as will make your scones tough and rubbery.

• Don't use too much flour to roll your dough out onto.

• Place close together on tray to encourage rising not spreading.

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