California Walnut & Blueberry Scones with Blueberry Compote
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Total Time
30 Mins
Serves
10
Prep Time
15 Mins
Cook Time
15 Mins
Total Time
30 Mins
INGREDIENTS
350 g self-raising brown flour plus extra for rolling
1 tsp baking powder
1½ tbsp caster sugar
Zest 1 lemon plus 1 tbsp juice
85 g unsaturated spread such as Flora Buttery diced
50 g California Walnuts chopped
225 g blueberries
175 ml skimmed milk
1 medium egg beaten for glazing
1 tsp maple syrup
Fat free Greek yogurt to serve
PREPARATION
Preheat the oven to 200oC, gas mark 6. Line a large baking tray with baking parchment.
Place the flour, baking powder, sugar and lemon zest in a large bowl. Add the spread and rub in with your fingertips to give fine crumbs. Stir in half the walnuts and 50g roughly chopped blueberries. Add in the milk and bring together gently to form a soft dough.
On a lightly floured surface, roll out the dough to 4cm thick. Using a 6cm round cutter, cut out 10 scones, re-rolling the dough as necessary and place on the prepared tray, allowing enough space between them. Brush with a little egg and sprinkle over the remaining walnuts. Bake for 15-20 minutes until golden.
Meanwhile, place the remaining blueberries, maple syrup and lemon juice in a small saucepan and simmer for 5 minutes until the blueberries are just beginning to break up. Allow to cool slightly.
Serve the scones topped with Greek yogurt and a spoonful of compote.
