| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Cornish |
Sainsbury’s, Sainsbury15 |
8 |
servings |
INGREDIENTS
| 284 |
ml |
Pot live cultured buttermilk |
| 100 |
ml |
Milk; (3 1/2fl oz) |
| 75 |
g |
Clear honey; (3oz) |
| 625 |
g |
Plain flour; (1 1/4lb) |
| 1 1/2 |
tb |
Baking powder |
| 1 1/2 |
tb |
Caster sugar |
| 1 |
ts |
Salt |
| 1 |
ts |
Ground cinnamon |
| 125 |
g |
Chilled unsalted butter; cut into small |
|
|
; pieces (4oz) |
|
|
***FOR THE WARM RED BERRIES AND ORANGE |
|
|
; COMPOTE*** |
| 250 |
g |
Caster sugar; (8oz) |
| 3 |
tb |
Water |
| 1/2 |
|
Lemon; juice of |
| 1 |
|
Vanilla pod; split in half |
| 4 |
|
Oranges; peeled and |
|
|
; segmented |
| 250 |
g |
Punnet strawberries; washed, stalks |
|
|
; removed and halved |
| 125 |
g |
Punnet raspberries; washed and drained |
|
|
Creme fraiche |
INSTRUCTIONS
FOR THE HONEY SCONES
TO SERVE
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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