| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
Simply, Baking |
1 |
servings |
INGREDIENTS
| 225 |
g |
Self raising flour; (8oz) |
| 1 |
ts |
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 |
tb |
Milk |
| 55 |
g |
Butter; (2oz) |
| 2 |
tb |
Sugar |
| 200 |
g |
Strawberries; (7oz) |
| 200 |
g |
Plums; (7oz) |
| 1 |
tb |
Raspberry vinegar |
| 1 |
pn |
Cinnamon |
|
|
Little fresh mint; choppped |
INSTRUCTIONS
FOR THE COMPOTE
Pre-heat the oven to 220°C/425°F/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 1/2 Fat; 2 Other Carbohydrates
Converted by MM_Buster v2.0n.
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