Winter is well and truly round the corner here in Scotland, and I’m finding myself craving comfort food more than ever. Freshly baked, homemade scones are a real nostalgic hug of a make for me. These blackberry and apple scones with honey butter combine a hearty scone base with cinnamon and Autumn fruit and are topped with a deliciously moreish sweet and salty butter. To make them (recipe of my own invention) you will need:
25g caster sugar
225g self-raising flour
50g frozen blackberries, chopped
20g dried apple, chopped
Teaspoon ground cinnamon
Pinch of table salt
100 ml milk
For the honey butter:
50g unsalted butter
1 tsp honey
Generous pinch of sea salt
(Apologies for the lack of step by step photos today – I was in a rush and losing light!)
Preheat the oven to 220C/ 200C Fan/ Gas 4. Line a baking tray with parchment. Mix the flour, salt and sugar and rub in the butter then add the fruit. Add the milk to the flour mixture gradually, bringing the dough together in your hands.
Knead on a lightly floured surface and press into a disc about 2 cm thick and, using a scone cutter, cut your scones into 5cm rounds and place on the baking tray. Bake for 12 minutes, until golden brown. While the scones cool slightly, make the honey butter. Allow the butter to warm to room temperature, then whip until light and creamy. Add the honey and the salt to taste.
Serve the blackberry and apple scones still warm, slathered in honey butter and enjoy with a pot of tea. Click here for more blackberry recipes.