Buttermilk Scones with Maple Blueberry Compote and Whipped Cream

When my youngest son was little, he used to call blueberries, bluebuddies.  Of course, he grew out of it, but whenever he says blueberries, I still hear "bluebuddies".  I guess I'll never grow out of it.




Buttermilk Scones with Maple Blueberry Compote and Whipped Cream
Makes 12

For the Scones:
450g plain flour
1 tablespoon baking powder
50g icing sugar
Pinch fine sea salt
125g cold unsalted butter, diced
150ml buttermilk, plus extra for brushing

For the Compote:
1 cup fresh blueberries
3 tablespoons maple syrup

To Serve:
300ml thickened cream, whipped to soft peaks

Make the Scones:
Preheat the oven to 220C.  Line a large baking sheet with baking paper,  Set aside.

Put the flour, baking powder, icing sugar, salt and butter into the bowl of an electric mixer fitted with the paddle attachment,  Mix on medium-low speed until the you have a course meal, some of the butter will still be in pea-size pieces.  Add enough of the buttermilk to bring the dough together into a ball.

Turn the dough out onto a lightly floured work surface.  Press it out until it is 2cm thick.  Use a 6cm round cutter to cut the scones out, gathering up remaining dough and gently pressing it out again to cut more scones.

Put the scones onto the prepared baking sheet and brush them with buttermilk.  Bake for about 15 minutes, or until they have risen and are golden brown.

Make the Compote:
Put the blueberries and maple syurp into a small pan over medium heat.  Bring to boil and cook until the blueberries start to burst.  Remove from heat and leave to cool.

To Serve:
Split the scones in half, dollop with whipped cream and top with compote... along side a pot of hot tea.