Mini blueberry scones with compote and clotted cream

These delicious fruity scones are just perfect for sharing at a tea party with a cuppa.

Serves: Makes 12

Preparation time:  20 minutes

Cooking time:  12 minutes

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You will need

  • 350g British self raising flour
  • 1 teaspoon baking powder
  • 85g unsalted English butter, cut into cubes
  • 75g dried blueberries
  • 5 tablespoons Fairtrade white caster sugar
  • 175ml British whole milk, plus a little extra for brushing
  • 100g fresh blueberries
  • 100g fresh raspberries
  • ½ x 227g tub Taste the Difference Cornish clotted cream
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Recipe Information

Step by step guide to making Mini blueberry scones with compote and clotted cream

  1. Preheat the oven to 220ºC, fan 200°C, gas mark 7. Put a baking tray in the 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.
  4. Cut out scones using a 5cm fluted cutter. Re-knead the leftover dough and cut more scones until it is all used up.
  5. 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.
  6. 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.
  7. Serve the scones cut in half and topped with the clotted cream and compote.

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Nutritional information for Mini blueberry scones with compote and clotted cream

Nutritional information for Mini blueberry scones with compote and clotted cream

Nutrition type per serving
Calories 273 kcal
Total Fat 12.8g
Saturated Fat 8.0g
Salt 0.39g
Sugar 13.1g

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