Scones with blueberry compote

Tasteful Scones with blueberry compote Recipe

High tea calls for extravagance, so serve scones with this exquisite compote of blueberries infused with citrus and cinnamon flavours.
Scones with blueberry compote
Prep Time : 0:10 | Cook Time : 0:30 | Total Time : 0:40 | Serving : 8 person.


  • 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


  • Step 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.

  • Step 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.

  • Step 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.

  • Step 4

    Split the scones in half and serve with compote and cream.

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