ThIS week’s recipe from Arlene Thompson of Sainsbury’s Try Team is for budget-friendly, simple-to-make little scones that are simply delicious to tea.
“Instead of setting off to the coffee shop, why not have a go at making these delicious scones yourself, and treat your friends or family,” says Arlene.
Mini blueberry scones with compote and clotted cream
Serves: Makes 12 mini scones
Preparation time: 20 minutes
Cooking time: 10-12 minutes
350g Sainsbury’s British self-raising flour
1 teaspoon baking powder
85g unsalted English butter by Sainsbury’s, cut into cubes
75g Sainsbury’s dried blueberries
5 tablespoons Sainsbury’s Fairtrade white caster sugar
175ml British whole milk by Sainsbury’s, plus a little extra for brushing
100g fresh blueberries
100g fresh raspberries
½ x 227g tub Taste the Difference Cornish clotted cream
1. Preheat the oven to 220ºC, fan 200°C, gas 7. Put a baking sheet in the hot oven to heat up.
2. Sift the flour and baking powder into a large bowl. Using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs, then stir in the dried blueberries and 3 tablespoons of the sugar.
3. Make a well in the dry mixture, then pour in the milk and mix with a knife until you have a soft dough. Turn out onto a lightly-floured surface, knead lightly then pat into a round shape about 4cm thick. Cut out scones using a 5cm fluted cutter. Re-knead the leftover dough and cut more scones until it is all used up.
4. Brush the scones with a little of the extra milk and bake on the preheated baking sheet for 10-12 minutes until risen and golden. Cool on a wire rack.
5. Meanwhile, put the fresh blueberries and raspberries in a pan with the remaining sugar and cook for 7 minutes until you have a syrupy consistency. Let cool.
6. Serve the scones cut in half and topped with the clotted cream and compote.