Scones with stewed plums

Prep time less than 30 mins

Cook time less than 30 mins

Serves 2

Dietary Vegetarian

From Ready Steady Cook

Method

Preheat the oven to 220C/425F/Gas 7.
In a bowl, mix together the flour and enough yoghurt to form a firm dough. Roll out on a flat surface to 2Â½/1in thickness and using a chefs' ring, cut into rounds.
Heat a frying pan and add the dough rounds. Dry fry until the scones have puffed up and browned a little.
For the plums, place the plums on a baking sheet. Place in the oven and bake for five minutes, until they have softened slightly.
Meanwhile, place the blackcurrant conserve in a small saucepan with a splash of water and warm over a low heat.
Remove the plums from the oven and cover with the warm blackcurrant conserve. Return to the oven for a further three minutes.
To serve, place the scones onto a dish with the plum mixture poured over.

1 jar blackcurrant conserve

3 plums, halved and stones removed

85g/3oz self-raising flour

Greek yoghurt, to bind

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