Blue cheese scone wreath with cherry compote
Blue cheese scone wreath with cherry compote
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Ingredients
Method
Tip the cherries, sugar and 30ml water into a small pan and cook over a medium heat for 10 minutes, stirring occasionally. Stir in the lemon juice and cook for another 5 minutes or so until thickened. Set aside to cool.
Meanwhile, make the scones. Line a large baking tray with baking parchment. In a large bowl, combine the fl our, baking powder and salt. Rub the butter in with your fingertips until it’s mostly combined, with a few pea-sized pieces still visible.
In a separate bowl, whisk 150g of the blue cheese into the buttermilk, then pour over the flour mixture. Use a knife to combine, then bring the dough together lightly with your hand, stopping as soon as it holds together to keep the scones tender.
Tip the mixture onto a lightly floured surface. Lightly dust the top of the dough, then roll it out to a 3cm thickness. Cut out 6cm rounds and arrange them, gently touching, in a circle on the lined tray. Let sit for 10 minutes. Preheat the oven to 200ºC, gas mark 6. Brush the scones generously with buttermilk and bake for 13-15 minutes, or until risen slightly with golden tops. Serve hot or cold with the remaining cheese and the compote, plus sprigs of rosemary, if you like.
