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
A boy eating a scone
  • Preparation time 30 minutes (prep. time)
  • Cooking time 15-20 (cooking time)
  • Serves 10


  • 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



  1. Preheat 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 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.
  4. Add the blackberries and stir through gently.
  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. Gently knead the trimmings together, re-roll and stamp out more rounds. 
  6. 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.