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Nutrition: per serving

  • kcal188
  • fat6g
  • saturates4g
  • carbs33g
  • sugars11g
  • fibre1g
  • protein3g
  • salt0.36g
    low

Method

  • step 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.

  • step 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.

  • step 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.

  • step 4

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

Recipe from Good Food magazine, September 2011

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A star rating of 4.5 out of 5.17 ratings
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