BERRY AND THYME SCONES

MAKES 16-18 SCONES Preparation: 20 min Resting: 10 min Baking: 10-15 min COMPOTE 350 g mixed berries (fresh or frozen) 60 ml (¼ c) sugar 60 ml (¼ c) water SCONES 500 ml (2 c) cake flour 125 ml (½ c) sugar 10 ml (2 t) baking powder 2 ml (½ t) salt 15 ml (1 T) dried thyme 125 g cold butter, cubed 1 egg 125 ml (½ c) buttermilk 60 ml (¼ c) milk Preheat the oven to 190 °C. Line a baking sheet with baking paper and dust with flour. 1 COMPOTE Heat all the ingredients in a small saucepan, stirring until the sugar has dissolved. Simmer slowly until the mixture becomes thick and syrupy (like jam). Set aside to cool 2 SCONES Mix the cake flour, sugar, baking powder, salt and thyme in a large mixing bowl. 3 Using your hands, rub in the butter until the mixture resembles breadcrumbs. 4 Whisk together the egg and buttermilk and add to the flour mixture. Mix well, shape into a ball, cover and leave to rest for 10 minutes. 5 On a floured surface, roll out the dough to 1,5-cm thick. 6 Spread berry compote on one half of the dough and fold the other half over like a sandwich. 7 Cut out shapes from the dough and transfer carefully to the prepared baking sheets. Brush lightly with the milk and bake for 10-15 minutes or until golden brown and done.

These fancy scones are baked with their own “jam” in the middle. Serve them with whipped cream and fresh basil from the garden. Tip: Use the colour of the berry compote as inspiration when setting the table. For example, pick up the colour in the crockery and napkins.