An easy recipe for Cherry Scones that doesn’t need an egg. Serve with butter (or cream and jam) for a teatime treat for the whole family.
PREPARATION TIME:
Prep Time:20 minutes
Cook Time:15 minutes
Total Time:35 minutes
Ingredients:
- 250 g self-raising flour, plus extra for rolling out
- ½ teaspoon salt (2.5ml)
- 50 g butter, frozen. See note
- 50 g caster sugar
- 80 g glacé cherries
- 150 ml milk
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Instructions:
Preparation:
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Preheat the oven to 220°C/ 200°C fan/ gas mark 7/ 425°F
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Grease the baking tray with a little butter or use a liner (which you don’t need to grease)
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Sift a little flour onto your worktop or rolling out mat
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Roughly chop the cherries into quarters
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To make the scones:
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Mix the flour and salt in a large mixing bowl. Grate the butter into the mixture and rub it in with your fingertipsTo rub in, have your palms up and move your thumbs over fingers from the little fingers inwards
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Stir in the sugar and cherries. Add the milk and combine to make a smooth dough. Use a knife and then your hands
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Transfer the dough to the floured surface and pat with your hand to make a level top, at least 2cm thick
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Cut out the scones and move to the baking sheet. Pull the remaining dough together and repeat until all the dough is used
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Brush the tops of the scones with milk or sprinkle with a little flour
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Cook for 12-15 minutes until golden. Cool on a wire rack
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Serve with butter.
Notes:
Everyday Cooks tips:
Butter:
If your butter isn’t frozen, use it straight from the fridge and cut into small cubes
Storage:
- Scones are best eaten on the day they are made, but will keep for a couple of days in an airtight container in the fridge. Refresh in the oven for 4-5 minutes or the toaster for a minute
- They freeze well for up to a month
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