Juicy Apple Scones with Fragrant Blackberry Compote

• self‑raising flour225 г g

  plus extra for dusting

• butter↗50 г g
• golden fine sugar↗4 ст. л. tbsp
• cinnamon tsp
• apple↗1

  peeled, cored and diced

• milk↗125 мл ml

  plus extra for greasing

• whipped cream↗

  and fresh or thawed blackberry compote (see “Pairs well”), for serving

Step-by-step instructions

1. 1

   Preheat the oven to 220 °C (200 °C with convection, gas 7). In a large bowl sift the flour with the leavening agent, add the cold butter and rub with your fingers until the mixture resembles fine crumbs. Add the golden sugar, ¼ tsp cinnamon and the diced apple, and mix.

2. 2

   Pour in the milk and quickly knead, then fold the dough 2–3 times until it becomes homogeneous and slightly smooth. Transfer it onto a lightly floured surface, roll out into a round disc about 3 cm thick.

3. 3

   Dust a 6 cm cutter in flour, then cut out scones, dusting the cutter with flour each time. Press the remaining dough lightly into the pan and continue until the dough is used up. Brush the tops lightly with milk, place them on a lightly floured baking sheet and bake for 18–20 minutes until they rise and develop a golden crust. Let cool on the sheet.

4. 4

   To serve, split the scones in half, generously spread with whipped cream and add a spoonful of fragrant blackberry compote.