Apple scones with blackberry compote

200 kcal or less 30-60 minutes afternoon tea apple apples baking blackberries cakes cinnamon easy family indulgent party scones seasonal

N/A

Makes 8

Source

Ingredients

225g self-raising flour , plus extra for dusting

50g butter

4 tbsp golden caster sugar

¼ tsp cinnamon

1 apple , peeled, cored and diced

125ml milk , plus extra for brushing

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

Method

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.

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.

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.

To serve, split scones then spread with a dollop of clotted cream and a spoonful of blackberry compote.