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
- 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
- Pre-heat the oven to 190c. Line a baking sheet with greaseproof paper.
- 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.
- 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.
- Add the blackberries and stir through grently.
- 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.
- 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.