Ingredients
1lb Self Raising flour
4 oz Butter- cubed
2 Large Eggs
1 Egg Yolk
6 floz Whole Milk
4 oz Honey
6 oz Frozen Mixed Berries
1 tub of Clotted Cream
Method
In a large bowl rub together flour and butter until they resemble breadcrumbs.
Whisk eggs, milk and 2 oz of honey together then pour into the flour mix. Gently stir with a fork until a soft ball is formed.
Roll out scone dough into a 10inch round on a lightly floured surface and cut into eight triangles. Or You can use a cookie cutter to do this.
Lightly sprinkle a baking tray with flour and place scones on top leaving space in between them.Brush the top of the scones with beaten egg yolk mixed with 4 tbsp.water.
Bake in a preheated oven at 190C for 20-30 minutes until golden brown.
While the scones are baking make the berry compote by simply heating the frozen berries in a pot with the remaining honey, bring to the boil, simmer for five minutes.
Serve the scones warm cut in half topped with the warm berry compote and clotted cream.
Chef: Louise Lennox
Programme: The Afternoon Show
