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Start Your Day With Scones & Compote!

Start Your Day With Scones & Compote!

Scones are a tasty treat that works just as well for breakfast as for a classic English afternoon tea! Serve them with clotted cream and homemade compote or your favourite store-bought jam.

Scone Recipe

Buttermilk Scones 

Makes 10 scones.

  • 350 g / 2 2/3 cups plain (all-purpose) flour 

  • 45 g / 3 ½ tbsp granulated sugar 

  • pinch of fine sea salt 

  • 2 tsp baking powder 

  • ½ tsp bicarbonate of soda (baking soda) 

  • 135 g / 1 ¼ sticks cold butter, cubed 

  • 200 ml / ¾ cup buttermilk (if you are in Scandinavia, you can use filmjölk instead) 

  • 1 egg 

To Finish

  • a little milk or melted butter 

1. Preheat the oven to 225°C / 435°F. Line a baking sheet with parchment paper and set aside. 

2. Place the dry ingredients in a medium-size bowl. Cut the butter into the dry ingredients with a pastry cutter until the dough is crumbly and resembles small peas. Alternatively, you can do this by hand. Be sure to work quickly so the butter stays cold. Add the buttermilk and egg and mix just until the dough comes together. At this point, the dough should feel slightly sticky but still be easy to handle. Add a bit more flour if necessary. Chill the dough for 15 minutes in the fridge.  

3. Transfer the dough onto a lightly floured work surface. Gently roll the dough out until it is about 3 cm / 1.2" thick. Cut out rounds with a 6 cm / 2.5" cutter (or the rim of a glass) and place them upside down on the prepared baking sheet about 2.5 cm / 1" apart. Try not to twist the cutter, as this might affect rising. Repeat the procedure with any offcuts. Lightly brush the scones with milk or melted butter. 

4. Bake the scones on the middle rack for 12 to 15 minutes, or until risen and golden brown. Enjoy while still warm with butter, clotted cream and jam, for example. 

Rhubarb Strawberry Compote 

Makes about 750 ml / 3 cups of compote. 

  • about 600 g / 1.3 lb rhubarb 

  • 160 g / 1 heaping cup strawberries 

  • 220 g / 1 cup 3:1 preserving (gelling) sugar  

  • ¾ tsp ground cinnamon 

  • 60 ml / ¼ cup water 

  • 1 tbsp lemon juice 

 Note! Always remember to work with clean equipment and only use fresh and undamaged berries and fruit. 

 1. Prepare and sterilise the jars according to the recommendations and guidelines of your country. 

2. Make the compote: Peel and slice the rhubarb. Wash, hull and slice the strawberries. In a medium-size pot, combine the rhubarb, sugar, cinnamon, water and lemon juice. Bring the mixture to a boil and simmer for 10 to 15 minutes, or until the rhubarb starts to soften. Remember to stir every now and then. Add the strawberries and simmer for a couple of minutes more. You can carefully taste the compote at this point and add more sugar if desired. 

3. When ready, carefully fill the still-hot, sterilised jars with the boiling hot compote (a jam funnel comes handy here), leaving about 1 cm / 0.4" (or less) of space. Close the jars tightly. After about 10 minutes, twist the lids one more time, making sure that they are tightly closed. Let the jars cool completely. If the jars are properly sterilised and sealed, the compote will keep in the fridge or in a cool, dark place for several months.

The recipes were originally published in Laine Magazine Issue 20.