Print
Email
Add a photoServings: 1
Ingredients
- 225 gm Self raising flour, (8oz)
- 1 tsp Baking pwdr
- 55 gm Cherries, (2oz)
- 55 gm Pecan nuts, (2oz)
- 55 gm Butter or possibly margarine, (2oz)
- 55 gm Caster sugar, (2oz)
- 1 x Egg
- 2 Tbsp. Lowfat milk
- 55 gm Butter, (2oz)
- 2 Tbsp. Sugar
- 200 gm Strawberries, (7oz)
- 200 gm Plums, (7oz)
- 1 Tbsp. Raspberry vinegar
- 1 pch Cinnamon
- Â Â Little fresh mint, choppped
Directions
- Pre-heat the oven to 220 C/425 F/gas mark 7
- Sieve the flour and baking pwdr. Add in the butter, cover with flour and rub in. Cut the cherries and pecans into small pcs and add in, along with the sugar and nearly all the egg (leave some for glazing).
- Add in the lowfat milk and mix till a dough is formed. Roll out to 3 1/2cm (1 1/2 inch) thick and cut into rounds. Glaze with the remaining egg.
- Bake in the oven for 10-15 min till golden.
- To make the compote, cut the apple and saute/fry in the butter and sugar.
- Add in the strawberries and plums and saute/fry them lightly as well. Add in the raspberry vinegar, cinnamon and mint and stir in gently. Serve with the scones.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 910g | |
| Calories 2143 | |
| Calories from Fat 1030 | 48% |
| Total Fat 118.25g | 148% |
| Saturated Fat 60.3g | 241% |
| Trans Fat 0.0g | |
| Cholesterol 424mg | 141% |
| Sodium 4827mg | 201% |
| Potassium 1239mg | 35% |
| Total Carbs 242.83g | 65% |
| Dietary Fiber 16.7g | 56% |
| Sugars 63.22g | 42% |
| Protein 35.56g | 57% |
