VANILLA SCONES WITH BLUEBERRY COMPOTE AND DEMERARA CRUMBLE

EQUIPMENT:

• 5cm Biscuit Cutter

• Oven set to 190c°

INGREDIENTS:

    Sour Blueberry Compote

• 350g Frozen Blueberries

• 1 Lemon, Zested and Juiced

• 1 Grapefruit, Zest and Juice

• 100g Caster Sugar

        Demerara Crumble

•  100g Demerara Sugar

• 100g Butter, cold and cubed 

• 120g Plain Flour

  Scone Dough

• 340g Self Raising Flour

• 30g Caster Sugar 

• 75g Butter, Cold and Cubed

• Pinch of Salt

•  20ml Whole Milk

• Vanilla Extract

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 METHODS:

For the Sour Blueberry Compote…

Combine everything in a pan and heat together over a medium heat for 10-15minutes until thickened.

For the Demerara Crumble…

Using the paddle attachment or by mixing by hand, sand everything together until you a nice chunky crumble. Set aside until needed (fridge or out on the side, either is fine!).

For the Scone Dough…

Combine everything in a bowl and sand the butter into the dry ingredients until there are no lumps remaining.

Add the liquid and mix as little as possible to form a dough, leave to rest for 20 minutes until the dough doesn’t bounce back when poked.

Roll and cut your dough (rolling to about 5cm, nice and thick) bringing the dough back together and re-rolling until you have 8 scones. Top with the demerara crumble and leave to rest for a further 30 minutes before baking for 15-18 minutes until golden and smelling delicious.

To Serve…

Whip up 300ml Double Cream (or you can also use clotted cream, naturally) dollop on top scones alongside the cooled blueberry compote (not telling you which order to go first, life is too short to get involved in that argument and enjoy!