Foodie Friday: Scones Topped With Blackberry Compote

The other morning I managed to get up at about 6:30 which is impressive for me, and I felt great.  I knew I’d be tired later, but I was ready to do stuff.  So I made myself some tea and decided to make scones with a blackberry sauce on top.  They were both super easy to make, and made the morning wonderful.  The blackberries are from my garden so they’re super fresh and flavorful.

 

Sweet Milk Scones

2-3 C. unbleached flour

1 tsp. Baking soda

2 tsp. Cream of tartar

salt to taste

4 Tbs. Or ½ a stick cold butter

¾ C. milk

 

Preheat oven to 450. Lightly grease a baking sheet and set aside. Mix together the flour, soda, tartar, and salt. Using a pastry blender, fork, or your hand, cut in the butter until the mixture looks grainy, like coarse crumbs.

Pour the milk in a well in the center, and mix until a soft elastic dough is formed.

Kneed the dough lightly on a floured surface until smooth, and press with the hands or roll the dough into a pad about ¾ inch thick. (If the dough is rolled too thin, the scones don’t rise properly.)

Cut into 2 ½ or 3 inch rounds with a glass or cookie cutter, and bake on prepared sheet for about 10 minutes, or until they rise and are golden.

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Blackberry Compote

1 C. Blackberries

2 Tbsp butter

2 Tbsp Agave syrup

 

In a pan heat butter over a medium heat.  Once melted add berries and Agave.  Mix and once it looks saucy remove from heat.

Cut scone in half and lightly butter.  Pour compote over it and enjoy!

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