Peach Scones with Raspberry Compote

Описание: Scones are quick to make.
Everything goes into one bowl and they bake in just 15 mins. These scones are my modern twist on a classic recipe. Using tinned peaches works well for this recipe as it gives texture as well as flavour. The compote is thickened to give a jammy consistency.

The result is delicious!

Tip: To make good use of any leftover peach purée make a Bellini, put a little purée into the bottom of a champagne flute and top up with prosecco.

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Recipe for: Peach Scones with Raspberry Compote

Ingredients:
350g self-raising flour
¼ tsp salt
1 tsp baking powder
85g butter
3 tbsp caster sugar plus
50g for raspberries
80ml milk
100ml purée (tinned peach and juice mix) plus about 12 peach slices, chopped
1 egg plus more for brushing on scones
1 punnet raspberries

Equipment:
Small bowl
Medium pan with lid
Electric blitzer
Mixing bowl
Weighing scales
Wooden spoon
Round cutter
Rolling pin
Wooden board
Baking tray
Baking paper
Measuring jug

Method:
1) Pop raspberries into a small pan with 50g sugar on a medium heat to cook
2) Remove lid and stir until it thickens; set aside
3) Preheat oven Gas 7 / 220°C
4) Empty 100g peaches and juice into a bowl blitz with a mixer, put to one side. Chop up 12 further slices
5) Add 350g flour, ¼ tsp salt & 1 tsp baking powder into a bowl & mix
6) Add 85g butter and rub in
7) Stir in 3 tbsp sugar
8) Add 1 egg and 80ml milk, stir
9) Add peach mixture and mix
10) Flour your board and use hands to bring mixture together (The mixture will be quite wet)
11) Roll gently until about 2 cm thick
12) Cut circles
13) Reshape remaining mixture and cut again
14) Bake for 15 mins

Music:

You So Zany by Audionautix is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/...)
Artist: http://audionautix.com/