Blackberry and apple scones
Enjoy a spot of blackberry picking then come home and make these comforting scones from Miranda Gore Browne. Easy to make and studded with jammy berries, cosy apples and warming cinnamon, these scones make a lovely treat drizzled with orange icing and served with a pot of tea. Or jazz them up with some softly whipped cream and blackberry compote for a scrumptious pudding to share.
Ingredients
You will need
- 2 bowls, knife, large sharp knife, flat or low-sided baking tray, non-stick baking paper, and cooling rack
- 70g granulated sugar
- 110g unsalted butter
- 425g self-raising flour
- 1 tsp bicarbonate of soda
- 1 egg, beaten
- Pinch of salt
- 130ml single cream
- 1 tsp orange zest
- 1 eating apple, peeled and finely chopped
- 200g blackberries, keep back 100g to press on top
- 30g soft brown sugar
- A pinch of cinnamon or mixed spice to sprinkle on top before baking
Icing drizzle:
- 100g icing sugar
- Juice of 1 orange
- Softly whipped cream to serve
Method
- Preheat the oven to 200 degrees.
- Put the flour, salt, orange zest and bicarbonate of soda into a bowl, then add the butter and rub in with your fingertips.
- Stir in the sugar, then beat the egg and add this with the cream. Use a knife to bring it together as a dough.
- Gently add most of the blackberries and the chopped apple and stir to combine.
- Tip the dough onto a lightly floured worktop and use your fingers to press a little to make a thickness of about 3-4 cm.
- Use a large, sharp knife to cut into triangles or wedge shapes.
- Line a flat or low-sided baking tray with non-stick baking paper and carefully lift each of the scones onto this. Press a few more blackberries and apple pieces on top of each one.
- In a bowl, mix together the soft light brown sugar and the cinnamon.
- Brush the tops of each scone with the beaten egg and milk, and then sprinkle the cinnamon sugar on top.
- Put into the hot oven to bake for about
- 15 minutes.
- Leave to cool on their trays for about five minutes and then lift onto a cooling rack.
