Apple scones with blackberry compote

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
•   Prep: 15 mins Cook: 20 mins
  
  Easy
  Makes 8
   

  Method

  1. 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.
  2. 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.
  3. 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.
  4. To serve, split scones then spread with a dollop of clotted cream and a spoonful of blackberry compote.