Cherry And Pecan Scones With A Sweet And Sour Compote
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | Baking, Simply | 1 | Servings | |
INGREDIENTS
| 225 | g | Self raising flour, 8oz |
| 1 | t | Baking powder |
| 55 | g | Cherries, 2oz |
| 55 | g | Pecan nuts, 2oz |
| 55 | g | Butter or margarine, 2oz |
| 55 | g | Caster sugar, 2oz |
| 1 | Egg | |
| 2 | T | Milk |
| 55 | g | Butter, 2oz |
| 2 | T | Sugar |
| 200 | g | Strawberries, 7oz |
| 200 | g | Plums, 7oz |
| 1 | T | Raspberry vinegar |
| 1 | pn | Cinnamon |
| Little fresh mint, choppped | ||
| 1 | Fat, 2 Other Carbohydrates |
INSTRUCTIONS
Pre-heat the oven to 220øC/425øF/gas mark 7 Sieve the flour and baking powder. Add the butter, cover with flour and rub in. Cut the cherries and pecans into small pieces and add, along with the sugar and nearly all the egg (leave some for glazing). Add the milk and mix until a dough is formed. Roll out to 3 1/2cm (1 1/2 inch) thick and cut into rounds. Glaze with the remaining egg. Bake in the oven for 10-15 minutes until golden brown. To make the compote, cut the apple and saut in the butter and sugar. Add the strawberries and plums and saut them lightly as well. Add the raspberry vinegar, cinnamon and mint and stir in gently. Serve with the scones. Converted by MC_Buster. Per serving: 1160 Calories (kcal); 97g Total Fat; (72% calories from fat); 11g Protein; 73g Carbohydrate; 432mg Cholesterol; 1469mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 3 Fruit; 18 Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 1691
Calories From Fat: 1178
Total Fat: 135.6g
Cholesterol: 313.3mg
Sodium: 937mg
Potassium: 1000.1mg
Carbohydrates: 120.3g
Fiber: 15.2g
Sugar: 58.7g
Protein: 17.2g