INGREDIENTS

INSTRUCTIONS

Preheat the oven to 160 C, 325 F, Gas Mark 3.  Combine the buttermilk,
milk and honey in a jug.  In a bowl, mix together the plain flour,
baking powder, caster sugar,  salt and ground cinnamon.  Add in the
butter and rub into the dry ingredients until the mixture  resembles
fine breadcrumbs. Make a well in the centre of the dry  ingredients,
then gradually mix in the liquid until it comes together  in a ball.
Turn the dough onto a lightly floured surface and roll to a thickness
of 2cm (1 inch). Cut the dough into rounds using a 7cm (3 inch)  pastry
cutter, re-rolling as necessary to acheive a total of 16  scones.
Place the scones on two non-stick baking trays, leaving them 5cm (2
inches) apart. Cook for 15-20 minutes or until golden brown.  To make
the red berries and orange compote; heat the sugar, water,  lemon juice
and vanilla pod in a saucepan over a moderate heat, until  the sugar
dissolves. Remove the vanilla pod then add in the fruit and  stir to
coat in the sugar syrup. Put to one side.  To serve; place bottom
halves of two scones on a plate, spoon over  some fruit mixture,
topping with scone tops and serve with a generous  spoonful of creme
fraiche.  Converted by MC_Buster.  NOTES : Not so disimilar to the
traditional Cornish treat of scones,  cream and jam The difference
being the combination of warmed red  berries and oranges rather than
jam and the delicate flavour of honey  scones.Ideal served with creme
fraiche.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 508
Calories From Fat: 145
Total Fat: 16.5g
Cholesterol: 38mg
Sodium: 1984.7mg
Potassium: 314.5mg
Carbohydrates: 83.7g
Fiber: 3.9g
Sugar: 12.4g
Protein: 9.6g