Apple Scones With Blackberry Compote

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

• Cooking Time Prep 15 mins
  Cook 20 mins
• Skill Level Easy
• Servings Makes 8

Nutrition per serving

• Kcalories

  188

• Protein

  3g

• Carbs

  33g

• Fat

  6g

• Saturates

  4g

• Fibre

  1g

• Sugar

  11g

• Salt

  0.36g

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

Directions

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.

Categories: Cakes & Baking, Fruit