Cherry scones recipe

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  • Vegetarian








15 min


15 min
(may need a extra 3 mins)

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


  • 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.

Top tip for making Cherry scones

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

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