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.Read More
- 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
- In a bowl, add refined flour, butter, caster sugar and mix it. Prepare a dough. In another bowl, add eggs, milk and whisk it.
- 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.
- In a heated pan, add blueberries, sugar, water and cook it on slow flame. Add lime juice and mix.
- Cut the scones into half. Add cream, mixed fruit jam. Garnish with compote and serve.
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