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Blackberry and Apple Scone Cake

This easy to make cake goes well with a cup of tea. The blackberries can easily be replaced with same amount of blueberries. Delicious at any time of the year!


300g (11oz) sifted self-raising flour

150g (5oz) butter

100g (4oz) caster sugar

Zest of 1 orange, finely grated

2 eggs, beaten

100ml (4fl oz) milk

200g (7oz) blackberries

1 apple, thinly sliced

2 tbsp demerera sugar to decorate (optional)

You will need

A 20,5cm (8in)deep, loose bottomed cake tin, greased and base lined baking parchment.


Heat oven to 180c/160c Fan/Gas 4.

Place flour and butter in a food processor and blend until mixture resembles fine bread crumbs.

Add sugar, orange zest, eggs and milk and blend for a few seconds until just combined – do not over mix.

Place half of mixture into prepared tin and cover with half of blackberries. Cover with remaining mixture.

Lay apple slices on top and scatter with remaining blackberries.

Bake for 45-55 mins until risen, golden and a skewer inserted into centre comes out clean. Sprinkle with demerara sugar.