Instructions: Preheat the oven to 160 C, 325 F, Gas Mark 3.

Combine the buttermilk, milk and honey in a jug.

In a bowl, mix together the plain flour, baking powder, caster sugar, salt and ground cinnamon.

Add in the butter and rub into the dry ingredients until the mixture resembles fine breadcrumbs. Make a well in the centre of the dry ingredients, then gradually mix in the liquid until it comes together in a ball.

Turn the dough onto a lightly floured surface and roll to a thickness of 2cm (1 inch). Cut the dough into rounds using a 7cm (3 inch) pastry cutter, re-rolling as necessary to acheive a total of 16 scones.

Place the scones on two non-stick baking trays, leaving them 5cm (2 inches)

apart. Cook for 15-20 minutes or until golden brown.

To make the red berries and orange compote; heat the sugar, water, lemon juice and vanilla pod in a saucepan over a moderate heat, until the sugar dissolves. Remove the vanilla pod then add in the fruit and stir to coat in the sugar syrup. Put to one side.

To serve; place bottom halves of two scones on a plate, spoon over some fruit mixture, topping with scone tops and serve with a generous spoonful of creme fraiche.

NOTES : Not so disimilar to the traditional Cornish treat of scones, cream and jam The difference being the combination of warmed red berries and oranges rather than jam and the delicate flavour of honey scones.Ideal served with creme fraiche.

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