with plum compote
- 2 cups (300g) self-raising (self-rising) flour, sifted
- 2 tablespoons caster (superfine) sugar
- ¼ cup (55g) chopped glacé ginger
- ⅔ cup (160ml) buttermilk, plus extra, for brushing
- ⅔ cup (160ml) single (pouring) cream
- icing (confectioner’s) sugar and double (thick) cream, to serve
- 700g fortune or blood plums+, stones removed and quartered
- ⅓ cup (75g) caster (superfine) sugar
- 1 tablespoon lemon juice
- Preheat oven to 200°C (400°F). Place the flour, sugar and ginger in a bowl and mix to combine. Make a well in the centre and pour in the buttermilk and cream. Use a butter knife to gradually mix the milk and cream into the flour mixture until just combined.
- Turn out onto a lightly floured surface and gently bring the dough together. Roll out to 2cm-thick and use a 6cm-round cutter to cut 10 rounds from the dough. Place the scones on a baking tray lined with non-stick baking paper and brush with the extra buttermilk. Bake for 18–20 minutes or until cooked when tested with a skewer.
- To make the compote, place the plums, sugar and lemon juice in a heavy-based saucepan over medium heat and cook for 6–8 minutes or until softened. Allow to cool. Dust scones with icing sugar and serve with the compote and cream. Makes 10
TIPS + TRICKS:
+ Ensure your plums are very ripe or add a little extra sugar, to taste.
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