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Spiced scone stars with berry compote recipe

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Who knew a scone could brighten your day? These cute star-shaped scones are healthy, vegan and gluten-free and pair perfectly served with a pot of berry compote made with frozen fruit mix, cornflour and a touch of stevia. See method

Serves 8
35 mins to prepare and 25 mins to cook, plus defrosting and cooling
264 calories / serving
Healthy
Vegan
Vegetarian
Gluten-free
Dairy-free

Ingredients

400g gluten-free self-raising flour, plus extra for dusting
2 tsp baking powder
2 tsp xanthan gum
1 tsp ground mixed spice, plus extra for dusting
1½ tsp ground cinnamon
75g dairy-free spread
2 tbsp Stevia sweet, plus extra to taste
1 tsp finely grated orange zest
225ml unsweetened soya milk
1 egg, beaten (optional, for non-vegans)
dairy-free coconut yogurt, to serve (optional)

For the compote

225g frozen fruit mix, defrosted
1½ tsp cornflour

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
1115kj
264kcal 13%
Fat
7g 9%
Saturates
2g 8%
Sugars
2g 2%
Salt
0.3g 6%

of the reference intake
Carbohydrate 50.1g Protein 3.9g Fibre 2.1g

Method

Preheat the oven to gas 7, 220°C, fan 200°C. Line a baking tray with baking paper. Sift the flour, baking powder, xanthan gum and spices into a bowl. Rub in the spread until the mixture resembles breadcrumbs, then stir in the Stevia and orange zest.
Gradually mix in the milk to make a soft dough, then turn out onto a floured work surface. Knead gently until smooth, then roll out to about 2.5cm thick. Use a 7.5cm-wide star-shaped cutter to stamp out 8 stars, re-rolling as necessary.
Use a knife to lightly score the tops of the scones to make a criss-cross pattern. Arrange them on the baking tray, brush the tops with egg (if using) and bake for 25 mins or until lightly golden. Leave to cool on the tray.
In a saucepan, mix the cornflour into the fruit mix, then heat gently, stirring, until it starts to simmer and thicken. Simmer gently for 1 min, then remove from the heat. Stir in Stevia to taste, then leave to cool. Transfer to a serving dish; chill until ready to serve.
Arrange the stars around the compote. Dust the yogurt with mixed spice and serve in a dish on the side, if using.

Tip: Open-freeze cooled scones on a freezer container lid for 2 hrs, then freeze inside the container for up to 6 months.

Gluten-free cooking tip: Xantham gum aids in gluten-free baking making them less crumbly and makes gluten-free pastry easier to roll and handle. It's available in specialist health food stores and in some supermarkets.
Read more at https://realfood.tesco.com/recipes/gluten-free-crackers.html#So87g0UuhJGFespl.99

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