Cherry scones

(456 ratings)
Cherry Scones
Cherry Scones
  • Serves: 8

  • Prep time:

  • Cooking time:

    (may need a extra 3 mins)
  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Cherries are a tasty alternative to traditional sultanas in these deliciously easy-to-make scones


  • 125ml (4fl oz) milk
  • 1 medium egg
  • 250g (8oz) plain flour
  • 3tsp baking powder
  • 60g (2oz) butter
  • 60g (2oz) caster sugar
  • 100g (3½ oz) glacé cherries
  • 5-6cm (2-2¼ in) fluted round cutter
  • Baking sheet, buttered

Pack into freezer bags and freeze for up to three months. Defrost then refresh in a hot oven serving before serving.


  1. Add milk to egg to make 150ml (¼ pint). Reserve about 1-2 tbsp mixture for the glaze. Tip all the ingredients into the bowl of a food processor and whizz in bursts until the ingredients bind together. Take care not to over-mix it or the cherries will be too finely chopped. Alternatively, tip the flour and baking powder into a bowl, and rub in the butter. Roughly chop the cherries and add them with the other ingredients, mixing with a round-bladed knife until a dough is formed.
  2. Roll dough out on a lightly floured surface to about 2cm (¾in) thick and use cutter to stamp out scones. Re-roll trimmings and cut out more scones until dough is used up. Place them on the baking sheet.
  3. Brush the glaze over the top of the scones, then bake them in the centre of the oven at 220°C (230°F, gas mark 7) for about 15-18 mins, or until they have risen and are a light golden colour.
  4. Remove from the oven and transfer to a wire rack. Serve warm or cold with butter.

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Average rating

  • 3
(456 ratings)

Your comments


how rude Claire.


does anyone know what glace cherries is?


Scones were lovely did it all by hand only I dropped a tbs of mix on to a baking tray and made them more rustic. 6 to a tray


When I make this recipe I am ending up with a batter can I fix this?


I have just made these and the family have scoffed the lot!!! Very easy to make and tasted lovely. I used the mixer to make into 'bread crumbs'', then by hand when adding the milk mixture.

Claire Smith

Awful recipe...wouldn't recommend...poor ratios and bad idea to mix in a mixer

GTK recipes Ed

Hi Cath, thanks for your comment. You should mix this until a dough has formed, not a batter. If you find that the mixture is too moist, try mixing by hand and not with a food processor to ensure you don't over mix. Good luck and let us know how you get on.


when you say mix to a dough, do you mean dough or batter because every time i go of one of these recipes i end up adding approx 4oz more flour, because it's so wet, and can't possibly be rolled out, any suggestion's? please

Ellie Rutherford

I'm making these at school, we got to choose our own scones and I choose glace cherries. Great help with ingredients and equitment AMAZING!


cool scones

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