Hubby absolutely loves cherry scones and I used to buy these from the shops every time we go out. After a google search though I realised these are actually quick and easy to make and with only 2 tbs added sugar (let’s ignore the glace cherries 😉 ) isn’t that bad for us.
So here is it, my easy to make cherry scones recipe. Adapted from several recipes online to up the cherry and butter content and easily makes me 10 scones and a chefs special with the leftovers.
225g self-raising flour
1 tsp baking powder
2 tbsp caster sugar
60g cold butter, cubed
1 medium egg
50g glacé cherries
This is messy work so you want to get organised first so…
- Preheat the oven to 200C/Fan 180C/Gas 6
- Make sure you have your lined baking tray, your pastry cutter of choice and your glacé cherries chopped.
- In a mixing jug beat together the egg and milk then set aside.
Now the messy bit. Your hands will get caked so make sure you have something to wipe up with…
- In a bowl add the cubed butter to the flour, baking powder and sugar and rub until it resembles breadcrumbs.
- Gradually add egg wash mix to the bowl, leaving a small amount to glaze when ready to bake.
- Add the glacé cherries, then get your hands in combining everything until you have a dough.
- Turn the dough ball out onto a floured surface then flatten with your hands to about a 1inch disc then cut out circles using your cutter of choice. (I used fluted but you can easily use a glass.
- Arrange the scones on a baking tray then brush the tops (and in my cases the sides too) with your remaining egg wash.
- Bake for 10–12 minutes, or until golden and risen slightly.
- Transfer to a wire rack to cool slightly and serve with butter, cream, jam, or just scran as quick as you can