Place the dry ingredients into a large bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
8 oz (225g) wholemeal spelt flour, 1 tsp bicarbonate of soda, 2 tsp cream of tarter, 1 pinch sea or rock salt, 2 oz (60g) golden granulated sugar, 2 oz (60g) salted butter - fridge cold and cubed
Finely chop the apple and stir into the flour along with the blackberries.
1 small apple - cored, but not peeled, 100 g blackberries
Make a well in the centre and pour in most, but not all of the kefir. Stir with a round bladed knife from the inside to the outside until the ingredients are just combined and form a dough. Use the remaining kefir if needed, but as you stir you'll release the juice from the blackberries and you don't want the mixture to become too wet.
⅛ pt (75 ml) kefir, buttermilk or sour milk
On a floured surface, pat the dough into a round with your hands or roll out on to about 1" (2 ½ cm) thick, then cut into rounds with a 2 ½" (6cm) cutter. Combine the leftover bits, re-roll and cut again until the dough has all been used.
Place onto a greased baking tray and brush with milk. Bake for 20 minutes or until the scones are golden and the bases sound hollow when tapped.
Place onto a cooling rack. Enjoy at least one whilst they are still warm.
Best eaten within 48 hours of baking. Or can be frozen once cooled.Delicious spread with butter, clotted cream or crème fraîche, but there's not need for jam as the scones are already fruity and quite sweet.You can substitute 2 ½ tsp of baking powder for the cream of tartar and bicarbonate of soda.These scones don't hold their shape as well as ordinary scones due to the juicy blackberries, but they are still light and delicious.It's fine to swap fresh blackberries for frozen.Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.