- 225g self-raising flour, plus extra for dusting
- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 4 tbsp golden caster sugar
- ¼ tsp cinnamon
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
- 1 apple, peeled, cored and diced
Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
- 125ml milk, plus extra for brushing
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- clotted cream and fresh or defrosted blackberry compote (see goes well with), to serve
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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.