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Fruity scones

Wash and chop the cherries

2 oz glazed cherries, washed & dried

Flour for dusting

Chop the cherries and dust with the flour
Make the dough in a large bowl

8 oz self raising flour

1 tsp baking powder

pinch of salt

Sift the flour, baking powder and salt into the bowl

3 oz butter at room temperature

Rub the butter into the flour, with fingertips

2 oz caster sugar

Above chopped cherries

Mix in the sugar and cherries

2-3 tbsp milk

Fold in from the sides with a spoon, adding just enough milk to form a soft dough that leaves the sides of the bowl clean. Finish by lightly kneading by hand.
Shape the scones and bake in the oven

Above dough rolled out to 3/4 inch thick and cut into 2 inch circles

1 beaten egg

Place the scones on a baking sheet (not greased) and brush the tops with beaten egg or milk. Bake in a pre-heated oven at 220° C for 10 to 15 minutes, test if cooked by pressing the sides, they should be firm.