Butterless Scones with Blood Orange Compote (d)

This recipe happened by accident and pays homage to the Brits. They surely know how to make a tea break extra special. I was experimenting a recipe and had to throw away the egg mixture that went wrong. Instead I put the leftover ingredients in my blender and baked the dough. The result had a familiar flavour, it reminded me of scones I had in London. Instantly I had the desire to have it with some unsweetened compote. I had a blood orange in my fridge so I made a compote with it and the match was perfect. But I am sure any compote with/or cream cheese will do.

For 4 scones: 3 eggs - 50 gr sugar - 150 gr flour (plain flour, does not have a leavening agent) - 1 teaspoon olive oil - 1 tiny pinch of table salt; For the compote: 1 blood orange - 50 gr sugar - 100 ml water

Pre-heat the oven to 180º C and brush a muffin tin with olive oil. Beat the egg whites until stiff peaks (meaning the bowl can be held upside down over your head and the egg whites will not fall out). Continue beating, slowly adding the sugar, flour, yolks, salt and olive oil. The result should be a sticky dough. Pour the batter into the tins and bake for 30 minutes.

Meanwhile cut the blood orange in half. Holding the fruit in one hand, look for the thin strips of membrane that separate each segment and

cut on either side of each of those membranes, as close as possible. The slice should release with no pith or membrane attached. Continue working around the fruit, cutting along either side of each membrane and releasing slices into a pan as you go. Then squeeze in the core over the segments to release any extra juice. Add the sugar and water and bring to a boil. Whisk from time to time until it becomes a thick marmalade. Pour the compote into a bowl and serve it with the scones. These scones should be eaten on the same day it is baked.