Your rating
Not rated yet!
Modify
Mixed Berry Scones with Berry Compote
Created by: Howcan Team
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups mixed berries (such as strawberries, blueberries, raspberries)
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together 2 cups of flour, 1/4 cup of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt.
- Add the cold butter pieces to the flour mixture and use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together 1/2 cup of heavy cream, 1 large egg, and 1 teaspoon of vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined.
- Transfer the dough to a lightly floured surface and gently knead it a few times until it comes together. Pat the dough into a 1-inch thick circle and use a sharp knife to cut it into 8 wedges.
- Place the scones on the prepared baking sheet and brush the tops with a little heavy cream. Bake for 15-18 minutes, or until the scones are golden brown and cooked through.
- While the scones are baking, prepare the mixed berry compote. In a saucepan, combine 2 cups of mixed berries, 1/4 cup of sugar, and 1 tablespoon of lemon juice. Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens slightly, about 10 minutes.
- Remove the scones from the oven and allow them to cool for a few minutes. Serve the scones warm with the mixed berry compote on top. Enjoy!
The history of scones with mixed berry compote dates back to the 16th century in Scotland, where they were originally made with oats and cooked on a griddle. Over time, the recipe evolved to include flour, butter, and other ingredients, and the scones became a popular teatime treat in England and beyond. Today, this delightful combination of tender scones and tangy mixed berry compote can be found in quaint tea rooms, upscale bakeries, and trendy cafes around the world. Chefs like Mary Berry and Gordon Ramsay have put their own spin on this classic, elevating it to new heights. For the best version of this dish, head to the charming tea rooms of the English countryside, where the scones are freshly baked and the mixed berry compote is bursting with the flavors of summer. The key to getting this dish right lies in the balance of flavors and textures - the scones should be light and crumbly, while the mixed berry compote should be sweet, tart, and bursting with juicy berries. For a twist on the traditional method, some chefs recommend serving the scones warm with a dollop of clotted cream and a generous spoonful of mixed berry compote on top, creating a delightful variation on the classic cream tea.
40 min
8
280 calories
Most popular recipes
Pistachio Kunafa
A delicious Middle Eastern dessert made with shredded phyllo dough, filled with a creamy pistachio mixture, and topped with a sprinkle of crushed pistachios.
75 min
8
320 calories
Pistachio Kunafa with Creamy Ricotta Cheese
A delicious Middle Eastern dessert with a creamy twist
75 min
8
380 calories
Yogurt Covered Raisins
Delicious and healthy yogurt covered raisins make for a perfect snack or dessert.
70 min
4 servings
150 calories
Most recent recipes
Beef and Guinness Pie
A hearty and flavorful beef and Guinness pie that is perfect for a cozy dinner.
150 min
6
450 calories
Honey Mustard Glazed Lemon Garlic Roasted Chicken
This roasted chicken is bursting with flavor from the honey mustard glaze, lemon, and garlic.
75 min
4
400 calories
Strawberry Waffles with Fresh Strawberries and Vanilla Ice Cream
Delicious strawberry waffles topped with fresh strawberries and a scoop of vanilla ice cream.
30 min
4
350 calories