Apple Scones With Blackberry Compote
Indulge in the warm, comforting aroma of freshly baked apple and cinnamon scones. These tender scones are bursting with chunks of sweet apple and a hint of cinnamon, making them the perfect treat for a cozy morning or afternoon tea. Topped with a dollop of rich clotted cream and a generous spoonful of vibrant blackberry compote, these scones are a delightful balance of flavors and textures. Enjoy each bite of these delightful scones that are sure to bring a smile to your face.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
20M
Prep Time
PT15M
Yield
Makes 8
Nutrition
- Calories: 188 calories
- Fat Content: 6 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 33 grams carbohydrates
- Sugar Content: 11 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 3 grams protein
- Sodium Content: 0.36 milligram of sodium
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