Ingredients
Method
- Preheat the oven to 220C / 200C Fan / 425F
Rub the butter and flour together
- Measure the flour and butter out and add them to a large mixing bowl.
- Using your fingertips rub the butter and flour together until your mixture resembles breadcrumbs.
Add the sugar
- Measure out the sugar then add it to your mixing bowl. Stir it in.
Add the wet ingredients
- Crack the eggs into a small bowl.
- Make a well in your scone mixture and add the egg in the middle.
- Measure out the milk into a measuring jug. If you have digital scales use the ml setting to measure the milk accurately.
- Pour the milk into the well with the egg and slowly start to mix it in with some forks or spoons.
Add the blackberries
- Throw a few handfuls of blackberries into your bowl. We added around 100g but you don't need to be too accurate. Mix them in with your hands until the scone mixture comes together in one ball and the blackberries are evenly dispersed.
Form the blackberry scones
- Put the dough on the prepared baking tray and form a round with the dough then pat it down into a flat circle around 1 inch thick.
- Cut the scone into slices with a butter knife. Separate the segments a little before you put them in the oven to ensure they cook properly.
Bake the blackberry scones
- Pop the scones in the oven for 12-15 minutes. They're ready when they've turned golden brown and are cooked fully down the edges.
- Remove them from the oven and put them on a wire rack to cool slightly.
- Serve them warm with a little jam.