Apple Scones with Blackberry Compote Recipe

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.

Add the cold butter to the flour mixture and use your fingers or a pastry cutter to cut it in until the mixture resembles coarse crumbs.

In a separate small bowl, whisk together the milk and vanilla extract. Pour the milk mixture into the flour mixture and stir until just combined. Fold in the diced apple.

Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together. Be careful not to overwork the dough.

Pat the dough into a 1-inch thick circle and cut out scones using a round biscuit cutter. Place the scones onto the prepared baking sheet.

Bake for 15-20 minutes, or until the scones are golden brown and cooked through. Remove from the oven and let cool on a wire rack.

While the scones are baking, make the blackberry compote. In a small saucepan, combine the blackberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blackberries break down and the mixture thickens slightly, about 10 minutes.

Serve the apple scones warm with a dollop of blackberry compote on top.