Sat, 30 September 2017
Blackberry and apple scones
Makes 12 scones
650g white flour
Pinch of salt
20g baking powder
100g sugar
125g butter diced
2 free range eggs
300ml of buttermilk
2 medium sized apples peeled and finely diced
1 tsp vanilla extract
Handful of blackberries, will need 2 to 3 blackberries per scone
Handful of flaked almonds
Method:
Preheat the oven to 210C
In a large clean bowl combine the flour, salt, baking powder and sugar. Rub the diced butter into the flour using your fingertips until the mix resembles breadcrumbs in texture. Add the diced apple and vanilla extract to the flour mixture.
Add the buttermilk and eggs to the flour, combine all the ingredients together to form a rough dough.
Turn the scone mixture out onto a lightly floured work surface and knead gently until all the flour has been combined.
Using a rolling pin roll out the scone mixture to about 1 inch thickness. Cut the scones using a floured cutter and place on a baking tray lined with parchment paper evenly spaced apart.
Make an indentation into the centre of each scone using your thumb. Brush the top of each scone with a beaten egg. Stuff the indentation in each scone with 2 to 3 blackberries and top with flaked almonds.
Place the scones into the preheated oven and bake for approx. 16 to 18 mins. Half way through baking rotate the baking tray in the oven to ensure an even bake.
Once baked allow to cool before serving with preserves, cream or better yet clotted cream
Watch how it's made below:
