Apple scones with blackberry compote

Prep: 15 mins
Cook: 20 mins
Apple scones with blackberry compote

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.


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

This recipe works really well as a gluten free recipe, just substitute the flour with a gluten free alternative.

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