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Apple scones with blackberry compote

Apple scones with blackberry compote

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A star rating of 4.5 out of 5.16 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 8

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

Nutrition: per serving
HighlightNutrientUnit
kcal188
fat6g
saturates4g
carbs33g
sugars11g
fibre1g
protein3g
low insalt0.36g
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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

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 4

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

Goes well with

Recipe from Good Food magazine, September 2011

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A star rating of 4.5 out of 5.16 ratings
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