PIZZA SCONES RECIPES

Steps:

• Scones Pre-heat the oven. Dust a large baking tray with flour. Measure the flour and baking powder into a bowl, stir to combine and sieve into a mixing bowl. Stir in the brown sugar. Chop the butter into the bowl and using a fork, blend everything together until the mixture resembles fine breadcrumbs. Stir in the milk then use your hands to bring together a soft mass of dough. Lightly dust the work top with flour, place the dough in the middle and flatten it to 3cm/1” with your hands. Press a round pastry cutter or upturned coffee cup into the dough to cut out circles. Lift the dough circles onto the prepared baking tray. Bake for 15-18 minutes until golden brown. Rhubarb Jam Compote Wash, dry and slice the rhubarb into 3xm/1” lengths. Put the rhubarb, sugar, orange zest and juice into a saucepan over a medium heat. Boil, stirring occasionally for 20-25 minutes until the jam compote starts to thicken. Pour the jam compote into a warm sterilized jar.

Steps:

• Heat oven to 425°F. Line cookie sheet with cooking parchment paper.
• In food processor bowl with metal blade, place flour, baking powder and 3 tablespoons of the sugar. Cover; process with on-and-off pulses 6 times or until blended. Add butter, scattering evenly over dry ingredients, and lemon peel. Cover; process with on-and-off pulses 12 times or until consistency of coarse crumbs.
• Transfer crumb mixture to large bowl. Add blueberries, tossing with fork until blended. Add whipping cream and vanilla, tossing with fork just until dough begins to form, about 30 seconds (do not overmix).
• On cookie sheet, press dough into 8-inch round. Cut into 8 wedges; separate wedges slightly. Sprinkle remaining 1 tablespoon sugar evenly over wedges.
• Bake 14 to 16 minutes or until golden brown. Cool on cooling rack 10 minutes. Serve warm or at room temperature.