Scones with Stewed Plums

Quick pan-seared yogurt scones served with oven-softened plums glazed in a warm blackcurrant conserve.

Estimated Nutrition

Calories

642.3

kcal / serving

1284.5 kcal total

Carbs

147.3g

per serving

294.6 g total

Fat

2.6g

per serving

5.2 g total

Protein

7.4g

per serving

14.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

BakingIngredients

CondimentsSauces

340

One standard jar

Dairy

Enough to bind the dough

Fruits

piece

Halved and stones removed

Preheat the oven to 220°C.

Serve the scones topped with the stewed plum mixture.

Coat the plums with the warm conserve and return to the oven for three minutes.

Warm the blackcurrant conserve with a splash of water in a small saucepan over low heat.

Place the halved plums on a baking sheet and bake for five minutes until softened.

Dry fry the dough rounds in a hot frying pan until puffed and lightly browned.

Roll the dough to a 2.5 cm thickness and cut into rounds using a chef's ring.

Mix the flour and enough yoghurt in a bowl to form a firm dough.