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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. |