1. Preheat oven to 200°C/400°F/Gas 6. Lightly grease an ovenproof dish.
2. Put the blackberries, apples, lemon rind and sugar into a saucepan over a low heat and simmer for about 15 minutes, stirring occasionally, until fruit is tender.
3. Meanwhile, sieve the flour and mixed spice into a bowl. Rub in the butter or margarine until mixture resembles breadcrumbs. Stir in the sugar.
4. Add sufficient milk to mix to a soft dough. Turn onto a floured surface and roll out to about 1cm/1/4" thickness. Using a 5cms/21/2" cutter, cut out about 12 rounds.
5. Spoon the fruit into the ovenproof dish. Overlap the scones around the outside of the dish. Brush scones with a little milk, if liked.
6. Bake for 15 to 20 minutes until scones have risen and are golden brown.
7. Serve hot.

Recipe Notes:

Using up the last of the summer fruit for a deliciously fruity dessert.