Apple and Blackberry Compote with Almond Scones

cook 30 mins
Tags: Quick eats
  • 400 g (13 oz) Bramley apples, peeled, cored and sliced
  • 2 tablespoons water
  • 150 g (5 oz) blackberries
  • 2 tablespoons apricot jam
  • clotted cream, to serve
  • 125 g (4 oz) self-raising flour, plus extra for dusting
  • 50 g (2 oz) ground almonds
  • 75 g (3 oz) caster sugar
  • 50 g (2 oz) butter
  • 6 tablespoons milk, plus extra for brushing
  • 1 teaspoon vanilla extract
  • 30 g (1 oz) flaked almonds
  • To make the scones, place the flour, ground almonds, sugar and butter in a food processor and pulse to make fine crumbs. Add the milk and vanilla extract and pulse to make a soft dough. Turn out the dough on to a floured surface and lightly knead. Press the mixture out with your fingers, then stamp out 8 rounds using a 7 cm (3 inch) cutter.
  • Place the scones on a baking sheet, brush with a little milk and sprinkle with the flaked almonds. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 10–15 minutes until golden.
  • Meanwhile, place the apples in a saucepan with the measurement water and cook for 3 minutes until soft. Stir in the blackberries and apricot jam and simmer for 1 minute.
  • Spoon the compote into 4 shallow bowls, top each with 2 scones and serve with clotted cream.
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