Pecan Scones with Ontario Plum Compote

Ingredients

Compote:
8	Ontario plums, pitted and cut into 1/2-inch (1 cm) cubes	8
2 tbsp	sugar	30 ml
1 tsp	four-spice	5 ml
Scones:
2 1/4 cups	all-purpose flour	550 ml
1/2 cup	roughly chopped toasted pecans	125 ml
2 tbsp	sugar	30 ml
2 1/2 tsp	baking powder	12 ml
1/2 tsp	baking soda	2 ml
1/4 tsp	salt	1 ml
1/2 cup	cold butter, cubed	125 ml
1 cup	buttermilk	250 ml
1	lightly beaten egg	1
1	beaten egg for brushing over the scones before baking	1
Chantilly cream:
2/3 cup	35% cream	150 ml
1 tsp	sugar	5 ml
1/4 tsp	vanilla extract	1 ml

tip

Cut scone in half and spread with plum compote and a dollop of whipped cream, then close with the other scone half. Serve with coffee or tea.

Directions

Compote:
Place plums, sugar and four-spice in a small heavy-bottomed saucepan over medium-high heat. Bring to a simmer, reduce heat to medium-low and continue to simmer; stirring frequently for 45 to 60 minutes, until reduced by half. Remove from heat and allow to cool.

Scones:
Preheat the oven to 425°F (220°C).
In a bowl, combine flour, pecans, sugar, baking powder, baking soda and salt; mix well. Using a pastry knife, or two knives, cut the butter into pea-sized pieces into the flour mixture.

Add the buttermilk and mix with fork until combined. Transfer dough to a well-floured surface and using hands, work into a ball - do not overwork dough. Press dough down to form 1-inch (2.5 cm) thick circle. Using a knife, cut the circle into 8 pie-shaped pieces.
With a spatula, transfer scones to a parchment-lined baking sheet. Lightly brush the scones with beaten egg and bake for 12 to 15 minutes, until golden-brown. Transfer to a cooling rack.

Chantilly Cream: In medium-sized bowl, combine the cream, sugar and vanilla extract. Whip until soft peaks form.

Nutritional Info

PER SERVING: about 444 cal, 8 g pro, 26 g fat (13 g sat. fat), 47 g carb, 4 g fibre,
105 mg chol, 376 mg sodium. % RDI: 11% calcium, 16% iron, 23% vit A, 12% vit C, 39% folate.