I threaten you now, this won’t be the last time we make scones in this cookbook series, but perhaps we are starting with my favourite because everything in life is greatly improved by the addition of a crumble.
(Crumble = Life. Get that printed on a t-shirt and I will buy it)
RECIPE:
BLUEBERRY COMPOTE
350g FROZEN BLUEBERRIES
1 LEMON, JUICE AND ZEST
1 GRAPEFRUIT, JUICE AND ZEST
100g CASTER SUGAR
DEMERARA CRUMBLE
100g DEMERARA SUGAR
120g PLAIN FLOUR
100g UNSALTED BUTTER (Cold and Cubed)
SCONE DOUGH
340g SELF-RAISING FLOUR
30g CASTER SUGAR
75g UNSALTED BUTTER (Cold and Cubed)
INCY WINCY PINCH OF SALT
20ml WHOLE MILK (Approx., more on this in the method)
1 Tsp VANILLA EXTRACT
BEFORE YOU START…
Preheat your oven to 170c (Fan Oven- 180c for other, less powerful ovens)
Grease and line a baking tray
METHODS:
FOR THE BLUEBERRY COMPOTE…
Combine everything in a pan and heat together over a medium heat for 10-15minutes until thickened. Just want to share some kitchen Instincts here because saying “ cook for 10-15 minutes” doesn’t really bear in mind the many variables that may be different when we cook our compotes – pan, fruit, heat etc! When cooking fruit to compote consistency I usually check for the ‘bubble rate’ I.e. The slower the bubbling (obviously without turning the heat down on the pan), the lower the water content. Usually those volcanic bubbles where the entire surface is disrupted is a good call.
Once your compote is cooked, set aside to cool completely while you play with dough. I mean, make the scones…
FOR THE DEMERARA CRUMBLE…
Using the paddle attachment of your mixer or mixing by hand, sand everything together until you have 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 a dollop of the classic clotted cream) top your 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!
