Homemade Scones & Raspberry Compote


My absolute favourite at any time. Perfect - every time!

Preparation time: 30 minutes

Cooking time: 20 minutes

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Serves: 12 people

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Raspberry Compote



  1. Preheat the oven to 190°C/375°F/Gas Mark 5.
  2. Sieve the flour and baking powder together into a large bowl.
  3. Rub in the butter with your fingertips.
  4. Add the salt and caster sugar to the milk.
  5. In a separate bowl beat the egg and stir to dissolve and add to the dry ingredients.
  6. Add the milk at this stage also and mix together to a soft dough.
  7. If the mixture is too wet and loose, add in a little extra flour.
  8. Transfer the mixture to a floured surface and flatten it out to about ¾ inch in depth.
  9. Using a scone cutter or a glass cut out 12 circles and transfer to a lined baking tray.
  10. Make up a little egg wash by mixing 1 egg with some milk and brush this over the top of each of the scones.
  11. Sprinkle with a little granulated sugar and bake for 17-20 minutes.
  12. Remove from the oven and dust with icing sugar.

Raspberry Compote

  1. Using a heavy based saucepan pour in the caster sugar and lemon juice.
  2. Allow to dissolve over a moderate heat.
  3. Add the raspberries and lemon zest to the syrup and allow to cook further for 1 minute.
  4. Next add the Grand Marnier at this stage if using - this is a good way to turn simple compote into a great dessert.
  5. Serve the scones with the raspberry compote and freshly whipped cream.

Additional Notes

If you wish to make fruit scones you need to soak 75g sultanas in a little orange juice or whiskey for 30 minutes and add these to the mixture just before you add the egg and milk.

  • Elisha Leddy, 2 Apr 13

    2 stars rating
    I would love to be able to purchase these scones in our local Supervalu.

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