Recipe: Red Leicester cheese scones with plum and onion compote

By Linda Tubby
Updated:


An afternoon tea treat that tastes all the more heavenly when eaten warm, fresh from the oven.

Toasty treat: Red Leicester cheese scones with plum and onion compote

Toasty treat: Red Leicester cheese scones with plum and onion compote

Serves 4

INGREDIENTS

  • 175g (9¾oz) self-raising flour
  • ¼tsp baking powder
  • ½tsp dry English mustard powder
  • Pinch of freshly ground white pepper
  • 25g (1oz) butter cut into small cubes, plus extra to serve
  • 100g (3½oz) mature Red Leicester cheese, roughly grated
  • Pinch of salt
  • 1 large egg
  • 2-3tbsp full fat milk 

For the compote

  • 400g (14oz) shallots, peeled and broken into lobes or cut in half if large
  • 2tbsp sunflower oil
  • 200g (7oz) caster sugar
  • 400g (14oz) plums halved, stoned and quartered
  • 250ml (9fl oz) Vinaigre de Reims or another good white wine vinegar
  • ½tsp chilli flakes, finely ground
  • 2tsp salt

METHOD

First make the compote by putting the shallots and oil in a large, heavy-based pan over a medium heat, stirring to ensure they become an even brown colour.

Add the sugar and 3tbsp water, leave on a low heat until the sugar has dissolved, then increase the heat a little until it turns a golden caramel. Add the plums and coat in the caramel. Remove from the heat then add the vinegar - it will spit a lot!

When it has calmed down, return to the heat, add the salt and chilli flakes and let it bubble on a medium heat, stirring often, for about 25 minutes to cook the onions.

Fill 4 x 175ml (6fl oz) small glass jars. It will keep for a few months in the fridge.

For the scones, preheat the oven to 220°C/gas 7. Sift the flour, baking powder, mustard, salt and pepper into a bowl. Rub in the butter to make a crumbly texture, then mix in the cheese.

In a jug, mix the egg and milk together and gradually cut the liquid into the mixture with a round-bladed knife to make a dough. Then bring it together with your hands to form a ball, being careful not to over work it.

Put it onto a lightly floured surface, press out to about 1cm (½in) thickness and cut into rough rectangular shapes, using up all the dough. Jagged edges are fine. Re-roll any scraps.

Place on an oven tray and bake immediately for 12-15 minutes until risen and just golden. Cool on a wire rack and serve with butter and compote.

Prop styling: KUMIKO using www.summerillandbishop.com, www.and-me.co.uk

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