Scones with Blueberry and Lychee Compote

Name: Scones with Blueberry and Lychee Compote
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Makes 6
Cuisine: Chinese
Ingredients: whipped cream; pinch of salt; 2 cups plus 1 tablespoon self-rising flour; ¼ cup superfine sugar; 3½ tablespoons margarine; 1 egg, beaten, for glazing; ½ cup milk; 5 oz lychees, drained if using canned; 6 oz blueberries; 1 tablespoon water; 5 oz superfine sugar; 2 tablespoons apricot brandy or brandy; 2 tablespoons apricot brandy or brandy

Preparation info

Makes
6

Difficulty
Medium
Ready in
45 min

Appears in

China Modern

By Ching-He Huang

Published 2006

About

Not quite a dessert, more of an afternoon treat. The lychees give this very English recipe a modern Chinese twist. I’m a great fan of French-style compotes, too, and I think they make a delicious change from strawberry jam.

Ingredients

2 cups plus 1 tablespoon self-rising flour
pinch of salt

Asia
Europe
France
China
United Kingdom
Dessert
Vegetarian
Mediterranean

Method

Preheat the oven to 220°C/450°F/Gas Mark 7. Sift the flour and salt in bowl. Cut in the margarine with your fingers to make fine breadcrumbs. Stir in the superfine sugar and enough milk to make a soft but not sticky dough.
Turn out the dough onto a flo