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Chef's Recipe of the Month

Special Christmas Scones - makes 20x


Published: November 2011                                                                              Download Recipe
Scones:
  • Plain flour       
  • Baking powder              
  • Salt                                    
  • Butter                                
  • Milk                                          
Compot:
  • Blackberries  
  • Sugar          
  • Cinnamon  quill                 
  • Shaved nutmeg
  • Cream                                      
  • Icing sugar to sweeten cream        
  • Butter for spreading
  • Raspberry Jam for spreading
1kg
11 tsp
.5  tsp
150g
2-3 cups


1kg
250g
1x
pinch
300ml		 christmas-scones-web
To make scones:
Take all dry ingredients and sift into a bowl, cut butter in, rub to a fine crumb. Add two cups of milk and quickly mix to soft dough - use more milk if necessary. Turn out onto a floured bench, press out and roll out until the height of your dough is about 2cm thick. Cut into squares, Place onto a greased tray and bake in a pre-heated oven for 10 minutes. 
 
Compot:
Place all ingredients into a saucepan and bring to a boil then simmer for 4-5 minutes and allow to cool.
 
Prepare:
Place cream and some icing sugar in a mix bowl and whisk to a soft peak. Cut scones in half and butter and jam them, then spoon on your cream and finish with blackberry compot.
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PO Box 53-051, Auckland International Airport, 2150

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