Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Apple scones with blackberry compote

The perfect autumnal afternoon treat, sit back and enjoy with a warming cup of tea

  • Prep: 15 mins
    Cook: 20 mins
  • Makes 8
  • Easy
  • Makes 8
  • Easy
  • Calories 188
  • Carbohydrates 33
  • Saturated Fat 4
  • Sugar 11
  • Protein 3
  • Fat 6
  • Fibre 1
  • Salt 0.36

Nutrition per serving

  • Calories 188
  • Carbohydrates 33
  • Saturated Fat 4
  • Sugar 11
  • Protein 3
  • Fat 6
  • Fibre 1
  • Salt 0.36

Ingredients

  • 225g self-raising flour, plus extra for dusting
  • 50g butter
  • 4 tbsp golden caster sugar
  • ¼ tsp cinnamon
  • 1 apple, peeled, cored and diced
  • 125ml milk, plus extra for brushing
  • clotted cream and fresh or defrosted blackberry compote (see goes well with), to serve

Method

  1. Heat oven to 220C/200C fan/gas 7. Tip flour into a large bowl with butter then rub in using fingers until the mix looks like fine crumbs. Stir in sugar and cinnamon, add apple and give everything a mix.

  2. Pour in milk and stir it in quickly, then fold dough over 2-3 times until it’s a little smoother. Tip onto a lightly floured surface; pat into a round about 3cm deep.

  3. Dip a 6cm cutter into some flour then cut out scones, flouring the cutter each time. Squash offcuts lightly back into a round and repeat until all dough is used up. Brush tops with a little milk then place on to a lightly floured baking sheet and bake for 18-20 mins until risen and golden. Allow to cool on the tray.

  4. To serve, split scones then spread with a dollop of clotted cream and a spoonful of blackberry compote.

Suggested recipes from this collection...