Recipe for Cherry and Pecan Scones with a Sweet and Sour Compote 
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Yield:
1 servings
Ingredients:
Amount Ingredient
225 gm Self raising flour, (8oz)
1 tsp Baking powder
55 gm Cherries, (2oz)
55 gm Pecan nuts, (2oz)
55 gm Butter or margarine, (2oz)
55 gm Caster sugar, (2oz)
1 x Egg
2 tbl Milk
----------------- FOR THE COMPOTE ----------------
55 gm Butter, (2oz)
2 tbl Sugar
200 gm Strawberries, (7oz)
200 gm Plums, (7oz)
1 tbl Raspberry vinegar
1 pch Cinnamon
Instructions:
Instructions: Pre-heat the oven to 220 C/425 F/gas mark 7

Sieve the flour and baking powder. Add the butter, cover with flour and rub in. Cut the cherries and pecans into small pieces and add, along with the sugar and nearly all the egg (leave some for glazing).

Add the milk and mix until a dough is formed. Roll out to 3 1/2cm (1 1/2 inch) thick and cut into rounds. Glaze with the remaining egg.

Bake in the oven for 10-15 minutes until golden brown.

To make the compote, cut the apple and saute in the butter and sugar.

Add the strawberries and plums and saute them lightly as well. Add the raspberry vinegar, cinnamon and mint and stir in gently. Serve with the scones.

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