Apple scones with blackberry compote 1

Ingredients 225g self-raising flour, plus extra for dusting 50g butter 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 Method 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.