Ginger Scones With Plum Compote | Donna Hay
Layered between fluffy, ginger-hued scones, these syrupy plums partner with rich cream for a luscious afternoon tea treat that's sure to provide a little pick-me-up.
Keywords
- donna hay magazine
- donna hay recipes
- scone recipes
- delicious recipes
- sweet recipes
- plum compote recipes
- breakfast recipes
- afternoon tea recipes
Ingredients
- 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
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