Chai Spiced Giant Scone with Compote and Cream
Ingredients
Scone
- 100g salted butter
- 400g self-raising flour
- 50g caster sugar
- 200ml milk
- 3 tablespoons sweet chai spice
Compote
- 150g blueberries
- 1/2 pomegranate seeds
- 80g caster sugar
- 1/2 tsp cinnamon
Cream layer
- 300ml double cream
- 200g clotted cream
Preparation
Mix the butter, sugar and self-raising flour together and rub with fingers to form a mix resembling bread crumbs
Make a well in the middle of the mix and add the milk. Mix together with a knife until it comes together to form a dough
Use your hands to form a large ball, gently folding on a floured surface to make a smooth dough. Place on a baking sheet and pat lightly into shape
Brush the top with a little milk or egg
Bake in the oven at 180C (fan) for about 25 minutes
Leave to cool fully before layering with cream and compote
Giant scone can be made into 10-12 normal sized scones instead
Compote
Place all the ingredients in a saucepan and simmer until the berries start to burst
Allow to cool before using
Cream
Whisk up the double cream
Add the clotted cream and gently whisk in to mix