• 1 lb blackberries (washed and drained)
  • 120 ml water
  • 0.5 tsp nutmeg
  • 0.5 tsp cinnamon
  • 1 oz cornflour
  • for the topping:
  • 12 oz plain flour
  • 1 ½ tbsp baking powder
  • 2 oz butter
  • 380 ml double cream


  • In a saucepan combine sugar, cornflour, cinnamon and nutmeg.
  • Gradually stir in the water. Bring mixture to the boil, stirring constantly.
  • Remove from the heat. Put blackberries into a heatproof dish and pour liquid over.
  • Sift flour and baking powder together. Cut butter into chunks, add and cut into flour mixture until it becomes the size of peas.
  • Pour in the cream and stir rapidly with hand to form dough.
  • Place on floured work surface and pat out with hands and then using a round scone cutter (if you don’t have one, the top of a glass will do) cut into rounds. Place on top of the blackberries.
  • Bake at 180°C for 25 minutes.