This time of year the hedgerows surrounding the John Julian workshop are bursting with blackberries ripe for the picking. This is a delicious way to use some of the late summer hedgerow harvest.
Blackberry and Apple Scones Served with Blackcurrant Jam in a Large Classical Pinch Pot
225g self-raising flour
Preheat your oven to 220°C/ 200°C fan. Lightly grease a baking tray or line it with grease proof paper.
Sift together the flour, salt, cinnamon and baking powder into a bowl and add the sugars. Add the butter and rub in until it resembles fine crumbs. Stir in the apple and blackberries, mixing gently to avoid the blackberries becoming too squashed. Gradually mix in the egg and buttermilk mixture to make a soft dough – depending on the size of your egg, it may create a mixture that is slightly too wet so hold back a little bit and add in the mixture slowly to make a damp dough but not enough to make it sloppy and wet. If there is any excess, use it to glaze the tops of the scones.
Roll out the dough to about 3cm thick on a floured surface, then cut out 5cms rounds with a cutter. Knead and reroll the dough to stamp out more rounds until the dough is used up.
Bake in the oven at 220°C for 10 to 15 minutes, until well risen and lightly golden. Transfer to a wire rack to cool slightly.
Enjoy with blackcurrant jam and clotted cream.