Chai Spiced Giant Scone
Ingredients
Scone
- 100g salted butter (soft/room temp)
- 400g self-raising flour
- 50g caster sugar
- 200ml milk
- 3 tablespoons Chai By Mira sweet chai spice (or 1-2 tablespoons of another spice to taste)
Compote
- 150g blueberries
- Seeds of 1/2 pomegranate
- 80g caster sugar
- 1/2 tsp cinnamon
Cream Layer
- 300ml double cream
- 200g clotted cream
Preparation
In a bowl, mix together the butter, sugar, and self-raising flour until it resembles bread crumbs.
Create a well in the center of the mixture and add the milk. Use a knife to mix it together until a dough forms.
Use your hands to shape the dough into a large ball on a floured surface. Gently fold and knead to make a smooth dough. Place it on a baking sheet and pat it lightly into shape.
Brush the top of the dough with a little milk or egg.
Bake in a preheated oven at 180°C (fan) for about 25 minutes.
Allow the scone to cool fully before layering with cream and compote.
For the compote, place blueberries, pomegranate seeds, caster sugar, and cinnamon in a saucepan. Simmer until the berries start to burst. Allow to cool before using.
Whisk the double cream until thickened, then add the clotted cream and gently whisk to mix.
To serve, layer the cooled scone with the cream and compote.