This year we have had a bumper crop of wild blackberries and as it’s also now apple season it’s the perfect time for some Apple and Blackberry Scones!

You know the end of the summer is approaching as the blackberries ripen in the hedgerows. I loved going blackberrying as a child but nowadays I only have time to pick a few when I take Bertie for his walk on the Forest.

I pop them in the freeezer when I get home and it is surprising how quickly I have enough for a batch of my Apple and Blackberry Scones.

Ingredients you will need to make Apple and Blackberry Scones

Jump to printable recipe

1 pound / 450 grams / 3 cups self raising flour
2 ounces / 55 grams / ¼ cup caster sugar
2 teaspoons baking powder
4 ounces / 110 grams / ¼ cup butter (softened)
Approximately ½ pint / 300 mls / 1 ⅓ full cream milk (or buttermilk or sour milk)
8 ounces / 225 grams / 1 cup blackberries (preferably wild and not cultivated)
8 ounces / 225 grams / 1 cup diced apple (I used Bramley apples)

Directions

Pre-heat the oven to 220°C / 200°C Fan / 425°F / Gas Mark 7.
Sieve the flour and baking powder into a large mixing bowl and stir in the sugar.
Add the butter cut into small pieces and rub in until the mixture resembles fine breadcrumbs.
Stir in the blackberries and apples.
Mix to a soft dough with the milk (or buttermilk or sour milk). You may need more than ½ pint.
Turn out onto a floured working surface and knead very lightly until smooth.
Pat out to about 1 ½ inches thick and cut into rounds with a metal cutter. A 2 ½ inch (6.5 cm approx) cutter will give you 8-10 scones.
Transfer the scones to a well floured baking tray or one lined with baking parchment and brush the tops with milk.
Bake in a pre heated oven for about 20-25 minutes or until well risen and golden brown.
Cool on a wire rack wrapped in a clean tea towel or serve hot from the oven.

Equipment you will need to make Apple and Blackberry Scones

As with all of my scones these Apple and Blackberry Scones are easy to make and require no special equipment. Along with the essential items make sure you have a baking tray, some parchment paper, a metal cutter, a mixing bowl and a wire rack. The items I have linked to here are of course only suggestions.

Apple and Blackberry Scones

Recipe by Scones Plus More Course: Afternoon Tea, SnacksCuisine: BritishDifficulty: Easy

Servings

8-10

servings

Prep time

minutes

Cooking time

minutes

Ingredients

1 pound / 450 grams / 3 cups self raising flour
2 ounces / 55 grams / ¼ cup caster sugar
2 teaspoons baking powder
4 ounces / 110 grams / ¼ cup butter (softened)
Approximately ½ pint / 300 mls / 1 ⅓ full cream milk (or buttermilk or sour milk)
8 ounces / 225 grams / 1 cup blackberries (preferably wild and not cultivated)
8 ounces / 225 grams / 1 cup diced apple (I used Bramley apples)

Directions

Pre-heat the oven to 220°C / 200°C Fan / 425°F / Gas Mark 7.
Sieve the flour and baking powder into a large mixing bowl and stir in the sugar.
Add the butter cut into small pieces and rub in until the mixture resembles fine breadcrumbs.
Stir in the blackberries and apples.
Mix to a soft dough with the milk (or buttermilk or sour milk). You may need more than ½ pint.
Turn out onto a floured working surface and knead very lightly until smooth.
Pat out to about 1 ½ inches thick and cut into rounds with a metal cutter. A 2 ½ inch (6.5 cm approx) cutter will give you 8-10 scones.
Transfer the scones to a well floured baking tray or one lined with baking parchment and brush the tops with milk.
Bake in a pre heated oven for about 20-25 minutes or until well risen and golden brown.
Cool on a wire rack wrapped in a clean tea towel or serve hot from the oven.