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
- 300ml thickened cream, whipped to soft peaks
Make the Scones:
- Preheat the oven to 220C. Line a large baking sheet with baking paper, set aside.
- 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.
- 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.
- 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:
- 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.
- Split the scones in half, dollop with whipped cream and top with compote… along side a pot of hot tea.
Recipe Source here