The perfect autumnal afternoon treat, sit back and enjoy with a warming cup of tea
Prep:15 mins Cook:20 mins
Nutrition per serving
225g self-raising flour, plus extra for dusting
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
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.
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