John Torode's blueberry scones and blueberry gin
John Torode continues his journey along the Jurassic Coast, as he searches for fossils in Lyme Regis - an area that’s 185 million years old. And later, at a nearby farm, John goes blueberry picking before making his own batch of gin.
Blueberry scones with blueberry and coconut compote
Serves: makes 8
Ingredients
For the scones
450g self-raising flour
110g cubed cold butter
250-280ml cold milk
Good handful of blueberries
For the compote
200g fresh or frozen blueberries
Finely grated zest of quarter a lemon
1 tbsp castor sugar
100g freshly grated coconut
50ml water
Clotted cream, to serve
Method
1. Preheat the oven to 200C. Rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in the sugar then use a knife to mix in enough milk to make a soft dough.
2. Roll out on a lightly floured surface then scatter over the blueberries. Fold the dough in half and roll out a little more.
3. Cut out the scones using a cutter and place on a lined baking sheet. Bake for 10 - 15 minutes, or until risen and golden brown.
4. To make the compote, drop the blueberries in a pan with the sugar, lemon rind and water
5. Bring to the boil and return to a simmer then cook for 5 minutes until the blueberries are soft and starting to pop. Mash together then add the coconut and bring to a simmer. Leave to cool slightly.
6. Split the scones in half and spread over some clotted cream. Spoon the compote on top and serve!
Blueberry gin
Ingredients
500ml bottle of gin
125g frozen blueberries, crushed
Thumb of ginger, peeled
Large strips of peel for 1 lemon
Ice
Fresh blueberries to decorate
Chilled tonic water
Sprigs of mint
Method
1. Spoon the crushed frozen blueberries, ginger and lemon into the bottle so they are submerged in the gin. Leave to steep for 1-2 weeks.
2. To serve, put lots of ice (and I mean lots!) in each glass
3. Pour over a good amount of the blueberry gin and top with tonic. Add extra blueberries, lemon zest and a sprig of mint to decorate.