Scones with Blueberry Compote By Pallavi Nigam Sahay

Scones with Blueberry Compote

Need a dessert to serve at your high tea? Look no further than Chef Pallavi Nigam Sahay’s Scones with Blueberry Compote. Chef Pallavi’s freshly baked scones with yummy blueberry compote make for a delicious treat. This scones recipe is quick and easy and is just perfect for afternoon tea.
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Cooking Time

25-30 Min

Meal Type


Preparation Time

7-10 Min



Rate This Recipe9


  • 500 gm refined flour
  • 100 gm butter
  • caster sugar
  • 2 eggs
  • 200 ml of milk
  • For compote
  • 190 gm blueberries
  • 150 gm sugar
  • water as required
  • 2 - 3 tbsp lime juice


  1. 1

    In a bowl, add refined flour, butter, caster sugar and mix it. Prepare a dough. In another bowl, add eggs, milk and whisk it.
  2. 2

    Prepare scones using a cookie cutter. Add the scones on a baking tray, brush it with the mixture of milk and egg. Coat it in caster sugar and bake it in a preheated oven at 180'C for 15 - 20 minutes.
  3. 3

    In a heated pan, add blueberries, sugar, water and cook it on slow flame. Add lime juice and mix.
  4. 4

    Cut the scones into half. Add cream, mixed fruit jam. Garnish with compote and serve.

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