Receta Cherry And Pecan Scones With A Sweet And Sour Compote

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Ingredientes

Direcciones

  1. Pre-heat the oven to 220 C/425 F/gas mark 7
  2. Sieve the flour and baking pwdr. Add in the butter, cover with flour and rub in. Cut the cherries and pecans into small pcs and add in, along with the sugar and nearly all the egg (leave some for glazing).
  3. Add in the lowfat milk and mix till a dough is formed. Roll out to 3 1/2cm (1 1/2 inch) thick and cut into rounds. Glaze with the remaining egg.
  4. Bake in the oven for 10-15 min till golden.
  5. To make the compote, cut the apple and saute/fry in the butter and sugar.
  6. Add in the strawberries and plums and saute/fry them lightly as well. Add in the raspberry vinegar, cinnamon and mint and stir in gently. Serve with the scones.
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