Blueberry scones
Ramp up your scones up by adding blueberries, crème fraîche and a zingy lemon glaze to the mix. Perfect for an afternoon snack with a cup of tea
Plum and fig leaf compote
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 500g jar
Skip to ingredients
- 500g ripe plums (I really love greengages for this)halved and stoned
- 220g golden caster sugar
- few fig leaves(optional, but they add a lovely figgy, coconutty element)
- juice of ½ lemon
Method
step 1
Cook the plums, sugar and 100ml of water in a large pan over a medium-high heat for 15 mins or until the plums have begun to break down, skimming any scum from the surface.
step 2
Add in the fig leaves and simmer for a further 10 mins before adding the lemon juice and cooking for a further 5 mins until most the water has cooked off and it is nearly set – it’s fine if the compote is a little loose as it’s better than being overset.
step 3
Spoon into a sterlised jar and leave to cool before storing in the fridge. Use on greek yogurt, in a fool, on toast or to fill a cake.
