Blackberry and Apple Scones
We wanted to share the recipe from blogger Sarah Clelland, that features in the National Trust Book of Scones next to Dunham!
Cakes and bakes
- 500g self-raising flour
- 125g soft brown sugar
- 1 tsp ground cinnamon
- 125g salted butter, cubed
- 2 small apples, peeled and diced
- 175ml milk
- 1 egg
- 125g fresh or frozen blackberries
- Preheat 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 eff 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 enough to make it sloppy and wet.
- Add the blackberries and stir through gently.
- 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. Gently knead the trimmings together, re-roll and stamp out more rounds.
- Bake for 15-20 minutes until risen and springy to the touch. Transfer to a wire rack to cool slightly. Serve warm with blackcurrant jam and clotted cream.