Buttermilk Scones With Maple Blueberry Compote And Whipped Cream Recipe

For the Scones:

  • 450g plain flour
  • 1 tablespoon baking powder
  • 50g icing sugar
  • Pinch fine sea salt
  • 125g cold unsalted butter, diced
  • 150ml buttermilk, plus extra for brushing

For the Compote:

  • 1 cup fresh blueberries
  • 3 tablespoons maple syrup

To Serve:

  • 300ml thickened cream, whipped to soft peaks

Cooking Instructions:
Make the Scones:

  1. Preheat the oven to 220C. Line a large baking sheet with baking paper, set aside.
  2. Put the flour, baking powder, icing sugar, salt and butter into the bowl of an electric mixer fitted with the paddle attachment, mix on medium-low speed until the you have a course meal, some of the butter will still be in pea-size pieces. Add enough of the buttermilk to bring the dough together into a ball.
  3. Turn the dough out onto a lightly floured work surface. Press it out until it is 2cm thick. Use a 6cm round cutter to cut the scones out, gathering up remaining dough and gently pressing it out again to cut more scones.
  4. Put the scones onto the prepared baking sheet and brush them with buttermilk. Bake for about 15 minutes, or until they have risen and are golden brown.

Make the Compote:

  1. Put the blueberries and maple syurp into a small pan over medium heat. Bring to boil and cook until the blueberries start to burst. Remove from heat and leave to cool.

To Serve:

  1. Split the scones in half, dollop with whipped cream and top with compote… along side a pot of hot tea.

Recipe Source here

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