Cherry scones
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Cherries are a tasty alternative to traditional sultanas in these deliciously easy-to-make scones
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Prep time: 15 mins
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Cooking time: 15 mins
(may need a extra 3 mins) -
Total time: 30 mins
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Serves: 8
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Skill level: Easy peasy
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Costs: Cheap as chips
Ingredients
Pack into freezer bags and freeze for up to three months. Defrost then refresh in a hot oven serving before serving.
- 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
Method
- 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.
- 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.
- 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.
- Remove from the oven and transfer to a wire rack. Serve warm or cold with butter.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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