Scones & Fresh Fruit Compote

Scones are traditionally served in Britain for afternoon tea with clotted cream and jam; however we serve them in this country for breakfast. I recommend serving them warm with Fresh Fruit Compote!



  • 3 cups all-purpose flour
  • 1/3 cup sugar
  • 2 tsp. baking powder
  • 3/4 tsp. baking soda
  • 3/4 tsp. salt
  • 8 Tbs. (1/2 cup) butter
  • 1 1/2 cups buttermilk
  • 3/4 cup currants (optional)
  • extra sugar for sprinkling on top


To make the scones, sift the dry ingredients together into a mixing bowl.    Cut in the chilled butter with two knives or a pastry cutter. When the pieces of butter are the size of small peas, stir in the buttermilk, being careful not to over mix.  Stir in the currants.  Knead briefly to bring together.  Press out until about 1 inch thick.  Cut with a 3-inch crinkly cutter and place on ungreased baking sheet.  (It is important not to reform excess dough–just press together).  Sprinkle the tops of each scone with sugar.  Bake in the middle or lower rack of a preheated 450 degree oven for 12 minutes.  Let cool on a wire rack.  (These are best served warm with fresh fruit compote and perhaps thick cream.)   MSR



  • 3 lbs. peaches, plums, or apricots, coarsely chopped with pits removed
  • 1/3 cup sugar
  • 1 Tbs. lemon juice


To make the compote, place the fresh fruit, sugar, and lemon juice in a heavy saucepan over medium heat and cook, stirring gently, for 6 to 8 minutes, or until softened.  (You can mash with a potato masher if desired.)  Allow to cool.  Store in clean glass jars in the refrigerator.  MSR