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Рецепт Cherry And Pecan Scones With A Sweet And Sour Compote

Name: Cherry And Pecan Scones With A Sweet And Sour Compote
Ingredients: 225 gm Self raising flour, (8oz); 1 tsp Baking pwdr; 55 gm Cherries, (2oz); 55 gm Pecan nuts, (2oz); 55 gm Butter or possibly margarine, (2oz); 55 gm Caster sugar, (2oz); 1 x Egg; 2 Tbsp. Lowfat milk; 55 gm Butter, (2oz); 2 Tbsp. Sugar; 200 gm Strawberries, (7oz); 200 gm Plums, (7oz); 1 Tbsp. Raspberry vinegar; 1 pch Cinnamon Little fresh mint, choppped

от Global Cookbook

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Ингредиенты

225 gm Self raising flour, (8oz)
1 tsp Baking pwdr
55 gm Cherries, (2oz)
55 gm Pecan nuts, (2oz)
55 gm Butter or possibly margarine, (2oz)
55 gm Caster sugar, (2oz)
1 x Egg
2 Tbsp. Lowfat milk
55 gm Butter, (2oz)
2 Tbsp. Sugar
200 gm Strawberries, (7oz)
200 gm Plums, (7oz)
1 Tbsp. Raspberry vinegar
1 pch Cinnamon Little fresh mint, choppped

Инструкции

Pre-heat the oven to 220 C/425 F/gas mark 7
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).
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.
Bake in the oven for 10-15 min till golden.
To make the compote, cut the apple and saute/fry in the butter and sugar.
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.