Name: Apple Scones with Blackberry Jelly
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 10
Cuisine: British
Ingredients: 180ml milk; ½ tsp lemon juice or white wine vinegar; 350g self-raising flour, plus extra for dusting; 1 tsp baking powder; ½ tsp ground cinnamon; 90g unsalted butter, cubed; 40g light brown soft sugar; 200g peeled and cored Bramley or other cooking apple, diced into tiny pieces.; 1 beaten egg, to glaze; 2 tbsp Tiptree Clear Honey to brush onto the top of the warm scones; Tiptree Blackberry Jelly, to serve; Clotted Cream, to serve; You will need a 6cm/2.5” round cutter

Apple Scones with Blackberry Jelly

Rated 5.0 stars by 1 users

Cuisine

British

Author:

MazzyMC

Servings

Prep Time

10 minutes

Cook Time

15 minutes

Give the classic scone a deliciously sweet twist with these light and fluffy apple scones. Studded with tender pieces of diced apple, they’re wonderfully comforting and perfect served warm. Pair them with a generous spoonful of our intensely fruity Blackberry Jelly for a burst of rich berry flavour. Ideal for a special afternoon tea or a cosy teatime treat with a cuppa.

Image of Apple Scones with Blackberry Jelly

Ingredients

180ml milk
½ tsp lemon juice or white wine vinegar
350g self-raising flour, plus extra for dusting
1 tsp baking powder
½ tsp ground cinnamon
90g unsalted butter, cubed
40g light brown soft sugar
200g peeled and cored Bramley or other cooking apple, diced into tiny pieces.
1 beaten egg, to glaze
2 tbsp Tiptree Clear Honey to brush onto the top of the warm scones
Tiptree Blackberry Jelly, to serve
Clotted Cream, to serve

Notes

You will need a 6cm/2.5” round cutter

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Directions

Preheat oven to 220°C/200°C Fan / gas mark 7
Cover 2 baking trays with parchment paper.
Add milk to a measuring jug and add the lemon juice or vinegar. Set aside, it will look curdled in a few minutes.
Put the flour, baking powder, and cinnamon into a large bowl. Mix well.
Add the butter and rub into the flour with fingertips until the mixture looks like fine breadcrumbs.
Mix in the sugar.
Squeeze out any juice from the chopped apple, discard, then stir the apple pieces into the flour mixture until it is all evenly mixed in.
Add the milk bit by bit and using a fork or blunt knife stir the milk into the flour mixture to get a soft sticky dough. If the dough seems a bit dry and doesn’t come together add a splash more milk.
Tip the dough onto a lightly floured surface and knead lightly. 2 or 3 dough folds should be enough. Do not overwork the dough.
Pat to an even round about 3-4cm thick.
Dip the cutter into some flour, then cut as many rounds as possible. Don’t twist the cutter, just push down and lift straight up.
Gather the remaining dough back into another round and cut out more scones.
Place scones on the baking trays and brush the top with beaten egg. Try not to get any egg down the sides.
Bake for 12 to 15 minutes until pale golden brown and well risen.
Remove from the oven and brush the scones with the honey whilst they are still hot.
Eat whilst still slightly warm by splitting in half and topping with Tiptree Blackberry Jelly and Clotted Cream.