Scone recipe for 4 - 8 people, takes only 20 mins; recipe has self-raising flour, butter, golden caster sugar, cinnamon, apple, milk and clotted cream.
Apple scones with blackberry compote
Course: Scone
Servings
4 - 8
servings
Prep time
15 mins
Ingredients
- Milk: 125ml milk, plus extra for brushing
- Butter: 50g butter
- Cinnamon: 1/4 tsp cinnamon
- Apple: 1 apple, peeled, cored and diced
- Self Raising Flour: 225g self-raising flour, plus extra for dusting
- Golden Caster Sugar: 4 tbsp golden caster sugar
- Clotted Cream: clotted cream and fresh or defrosted blackberry compote (see goes well with), to serve
Directions
- 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.
- 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.
- 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.
- To serve, split scones then spread with a dollop of clotted cream and a spoonful of blackberry compote.
