Anyone hungry? Because it's recipe time!
Apples and blackberries have been particularly abundant in and around Abbotswood this year, so we've been out foraging and made a batch of wild fruit scones to have on Wednesday's Wild Owl TV Garden talk. They were the favourite from the refreshment table with none leftover, so we thought we'd share with you.
The original recipe came from the National Trust Book of Scones, but as recipes so often are, it's been tweaked here and there.
You will need:
Step one: Sift the flour, sugar, baking powder and cinnamon into a mixing bowl. The amount of cinnamon can be pretty flexible depending on your taste, but a teaspoon or two is probably a good place to start. Add the butter and rub in to create the consistency of fine breadcrumbs.
Step two: Peel and dice the apples, add them to the mix and give a quick stir.
Step three: Stir the milk and egg together, before gradually adding to the dry ingredients. Add a little at a time. The mixture should come together to a slightly damp but not sloppy dough. Add a little extra milk if required.
Step four: Add the blackberries and mix until they are evenly spread throughout.
Step five: Turn the mixture out onto a lightly floured surface and roll out to about 3cm thick. Stamp out the mixture. A 7cm cutter will give you about 10 scones. You can use whatever size cutter you like, just remember this will affect cooking times.
Step six: Place the scones on a lined baking tray and bake in a 190 degrees C oven for 15 - 20 minutes. Ours took 18 minutes. The cooked scones should be well risen and slightly springy to the touch.
Step seven: Cool slightly, then munch away! Best served warm with lashings of clotted cream... and maybe even a dollop of bramble jam if you fancy.
Chef's top tips...
After several mishaps Alex has learnt a few scone making tricks and she's kindly sharing them with you.
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