Apple scones with blackberry compote
Prep:
15 mins
Cook:
20 mins
230g self-raising flour, plus extra for dusting
55g butter
4 tbsp golden caster sugar
1/2 tsp cinnamon
1 cooking apple, peeled, cored and diced into cubes
125ml milk , plus extra for brushing
Clotted cream
For the blackberry compote:
750g blackberries, halved
100g golden caster sugar
Juice 1/2 lemon
Preheat oven to 220°C/400°F/gas 7. Add flour and butter into a large bowl and use your fingers to rub the ingredients together until the mix resembles fine breadcrumbs.
Mix in the sugar and cinnamon, add apple and combine well.
Pour in milk, stirring vigorously to incorporate. Fold over the dough 2-3 times until smooth.
Turn the dough out onto a lightly floured surface; pat into a round about 3cm deep.
Using a cutter, cut the scones out and place on a baking sheet. Brush with a little milk and bake for 18-20 minutes until risen and golden.
Remove from the oven and leave to cool on a wire rack.
To make the compote: heat the blackberries, sugar and lemon juice in a saucepan until simmering gently. Once thickened, remove from the heat and sieve into a bowl to remove the seeds and place in the fridge to set. Use within 2 days or freeze.
Serve scones with a dollop of clotted cream and a spoonful of blackberry compote.
Serves
8
Preparation Time
15 minutes
Cooking Time
20 minutes
Main ingredients
Flour, Fruit
Recipe Type
Cakes & Baking, Easy, Entertaining, Cake Stall
Special Info
Gluten free, Nut free, Vegetarian, Pregnant Mums
Level of Difficulty
Easy
This recipe works really well as a gluten free recipe, just substitute the flour with a gluten free alternative.
