Delicious airy scones with homemade cranberry lime compote. If you've got a high tea then this is a perfect recipe. Fast, easy, and really delicious.
I've thought a long time about what to make inside the scone. Cream of course, but something fruity is also delicious. So I made cranberry compote.
It's a recipe from Sarah Raven's book: Food for Friends and Family. It combined great with the fluffy scones.
Because there are five of us, one scone wasn't eaten right away (that wasn't fair). The next day it wasn't that great (too hard), so a reminder: eat them as soon as you can (we prefer warm ones).
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Scones with cranberry lime compote
- 140 gram flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 30 grams butter frozen and grated
- 120 ml milk cold
- 1 tablespoon milk for glazing the tops of the scones
Cranberry lime compote:
- 350 gram fresh cranberries
- 50 gram dry cranberries
- 1 lime grate and juice
- 2 tablespoons light brown sugar
- 6 tablespoons port
- 3 star anise
- 1 cinnamon stick
- Preheat oven to very hot 465 degrees Fahrenheit (240 °C).
- Triple sift the dry ingredients into a large bowl.
- Rub the frozen grated butter into the dry ingredients until it resembles very coarse bread crumbs with some pea-sized pieces.
- Add nearly all of the liquid at once into the rubbed-in flour/fat mixture and mix until it just forms a sticky dough (add the remaining liquid if needed). The wetter the dough the lighter the scones (biscuit will be!
- Turn the dough out onto a lightly floured board, lightly flour the top of the dough.
- Knead very gently once (do not press too firm then fold and turn the kneaded dough about 3 or 4 times until the dough has formed a smooth texture. (Use a floured plastic scraper to help you knead and/or fold and turn the dough if you wish.).
- Pat or roll out the dough into a 15 x 10 cm rectangle (1 inch / 2 cm thick)
- Using a well-floured 5 cm cookie cutter, stamp out without twisting six rounds
- Gently reform the scraps into another layer and cut two more scones.
- Place the rounds spaced about 2 cm apart on the baking dish.
- Glaze the tops with milk.
- Bake in the preheated very hot oven for about 10 minutes (check at 8 minutes since home ovens at these high temperatures are very unreliable until the scones are well risen and are lightly colored on the tops. The scones are ready when the sides are set.
- Immediately place onto a cooling rack to stop the cooking process, serve while still warm.
Cranberry lime compote:
- Put all the ingredients in a large pan.
- Heat the pan on medium heat and bring it to boil, while stirring.
- Lower the heat and simmer for about 12-14 minutes.
- Put the mixture in a bowl and let it cool down in the refrigerator.
- Remove the anise and cinnamon and warm the compote before serving.
- The compote will last for five days in the refrigerator.