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.