Blue cheese scone wreath with cherry compote

Name: Blue cheese scone wreath with cherry compote
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12
Ingredients: 360 g Cherries, pitted and roughly chopped; 70 g caster sugar; 1 lemon juice; 300 g self-raising flour, plus extra for dusting; 1 tbsp baking powder; ½ tsp fine sea salt; 100 g unsalted butter, cubed and chilled; 150 g packs Saint Agur Blue Crème; 130 ml buttermilk, plus extra for brushing

An irresistible tear-and-share situation, especially once sweet compote gets involved.

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Serves12
CourseStarter
Prepare10 mins
Cook30 mins
Total time40 mins
Plusresting

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360g Cherries, pitted and roughly chopped
70g caster sugar
1 lemon juice
300g self-raising flour, plus extra for dusting
1 tbsp baking powder
½ tsp fine sea salt
100g unsalted butter, cubed and chilled
2 x 150g packs Saint Agur Blue Crème
130ml buttermilk, plus extra for brushing

Tip the cherries, sugar and 30ml water into a small pan and cook over a medium heat for 10 minutes, stirring occasionally. Stir in the lemon juice and cook for another 5 minutes or so until thickened. Set aside to cool.
Meanwhile, make the scones. Line a large baking tray with baking parchment. In a large bowl, combine the flour, baking powder and salt. Rub the butter in with your fingertips until it’s mostly combined, with a few pea-sized pieces still visible.
In a separate bowl, whisk 150g of the blue cheese into the buttermilk, then pour over the flour mixture. Use a knife to combine, then bring the dough together lightly with your hand, stopping as soon as it holds together to keep the scones tender.
Tip the mixture onto a lightly floured surface. Lightly dust the top of the dough, then roll it out to a 3cm thickness. Cut out 6cm rounds and arrange them, gently touching, in a circle on the lined tray. Let sit for 10 minutes. Preheat the oven to 200ºC, gas mark 6. Brush the scones generously with buttermilk and bake for 13-15 minutes, or until risen slightly with golden tops. Serve hot or cold with the remaining cheese and the compote, plus sprigs of rosemary, if you like.

Typical values per serving when made using specific products in recipe