Apple scones with blackberry compote

Apple scones with blackberry compote

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(10 ratings)

Prep: 15 mins Cook: 20 mins


Makes 8
The perfect autumnal afternoon treat, sit back and enjoy with a warming cup of tea

Nutrition and extra info

Nutrition: per serving

  • kcal188
  • fat6g
  • saturates4g
  • carbs33g
  • sugars11g
  • fibre1g
  • protein3g
  • salt0.36g
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  • 225g self-raising flour, plus extra for dusting
  • 50g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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…

  • clotted cream and fresh or defrosted blackberry compote (see goes well with), to serve


  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.

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Comments, questions and tips

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20th Sep, 2017
Good taste but gonna use half the sugar next time as it overtook the taste of the apples. Also grated them instead of cutting into cubes. Add a pinch of salt.
Betty Swallocks
10th Jul, 2016
The driest scones i've ever made. When i tipped the mixture out onto the floured surface, the mixture was just crumbs and wouldn't stick together. I added a little more milk but obviously not enough as i just couldn't get rid of the crumbly texture. Now they're out of the oven and cool, they just break apart. Cutting them is impossible as they disintegrate. I added double the amount of cinnamon suggested, but can't taste it either. Disappointing and a waste of time. I wonder if the milk measurement is wrong??
13th Mar, 2016
Nice taste but looked more like cookies, don't understand how these recipes are put up when they don't work.
16th Sep, 2015
Instead of using a pastry cutter to cut into 8 rounds for the scones, just roll into 8 balls and squash slightly! They then rise beautifully! Sometimes when you use a pastry cutter you can stop scones rising so I always use this method now! Less waste from leftover mixture too!
2nd Mar, 2013
I've made these twice now, followed the recipe exactly (but doubled second time) and they went down a storm with hubby and friends. I used a cooking apple and skimmed milk and handled the dough, which is quite wet, as little as possible. They rose as much as I would expect and tasted lovely.
29th Oct, 2012
They tasted like normal scones to me! Nice texture but I woud use 2 apples instead of 1 next time, I'd also add salt and probably double the cinammon as I couldn't taste it. I made mine mini so didn't notice at first that they didn't rise but would see that actually they didn't after reading the above comments.
Deborah Gruss
8th Oct, 2012
Followed nanajan's advice of 6th Sept 2011 re the recipe and they turned out super. The blackberry compote was a great addition!
19th Sep, 2012
Mine didn't rise either. They are however still delicious and fit beautifully in the toaster for the kids breakfast. Will try an egg and baking powder and report back.
9th Aug, 2012
Mine rose perfectly without making any adjustments - except that I put the flour & butter in a food processor to do the hard work! They taste delicious - will have to make double (or possibly treble) next time!
8th Feb, 2012
As a scone making virgin I took the advice above into account before baking. I used 1tsp of baking powder, an egg and a pinch of salt, along with slightly less sugar. No cutter in the kitchen so I split the round into 8 triangles and in they went. I have to say they are better than anything I have ever bought, so light and full of flavour. I am excited to try other "fillings" now and will keep the recipe the same as this time.


29th Dec, 2013
how about a few sultanas? I think I will try a few and see?
6th Nov, 2013
Are these scones freezable?
6th Nov, 2013
Can these be prepared in advance and frozen? Tks
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