Cherry scones

Ready in 30 minutes

450g self-raising flour
2 tsp baking powder
100g butter, cubed
50g golden caster sugar
50g dried cherries, chopped
2 eggs, beaten
about 200ml milk

To serve:

cherry jam
clotted cream
icing sugar

1 Sift the flour and baking powder into a large bowl, add the butter and rub in until the mixture resembles fine breadcrumbs. Stir in the sugar and cherries. Beat the eggs in a measuring jug and add enough milk to make the mixture up to 300ml.

2 Pour over the flour mix and bring together to make a soft dough. Turn out on to a lightly floured surface, knead briefly and roll until 2cm-3cm thick. Using a 5cm fluted, floured cutter, cut out the scones. Place on a lightly oiled baking sheet.

3 Brush with milk and bake for about 12 minutes until golden and risen. Cool on wire racks before splitting and filling with jam and cream. Dust with icing sugar and serve with jam and cream.

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