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.