Blackberry and Apple scone

Celebrate the apple harvest with this delicious scone recipe from blogger Sarah Clelland, that features in the National Trust book of scones

Cakes and bakes
Fruit scone
  • Preparation time 30 minutes (prep. time)
  • Cooking time 15-20 minutes (cooking time)
  • Serves 10


  • 500g Self-raising flour
  • 125g Soft light brown sugar
  • 1 tsp Ground cinnamon
  • 125g Salted butter (cubed)
  • 2 Small apples (peeled and diced)
  • 175ml Milk
  • 1 Egg (beaten)
  • 125g Blackberries


  1. Pre-heat the oven to 190c. Line a baking sheet with greaseproof paper.
  2. Sift the flour, sugar and cinnamon into a mixing bowl, add the butter and rub in until it resembles fine crumbs. Add the diced apples and mix briefly to distribute them evenly.
  3. Pour the milk into a jug, crack in the egg and stir to mix. Make a well in the centre of the dry ingredients and gradually pour in the liquid, adding enough to draw all the mixture into a damp dough but not enought o make it sloppy and wet.
  4. Add the blackberries and stir through grently.
  5. Turn out onto a lightly floured surface and roll out to about 3cm thick. Stamp out using a 7cm round fluted cutter and place on the baking sheet. Gentley knead the trimmings together, re-roll and stamp out more rounds.
  6. Bake for 15-20 minutes until risen and springy to touch. Transfer to a wire rack to cool slightly. Serve warm with blackcurrant jam and clotted cream. We're in Cornwall so remember its jam first.