Prep 10 mins
Cook 25 mins
A delightful and EASY scone recipe that is perfect for a proper afternoon tea or to take on a picnic. Dried sour cherries are sensational and give a deep essence of cherry flavour to these scones, whilst the buttermilk makes them light and airy. This is a casual eating scone, easy to rustle up, and is perfect when eaten fresh from the oven with butter and maybe some cherry jam and cream too! If taking on a picnic, wrap the scone in a clean tea towel to keep it warm and pack the butter and jam separately. Makes one large scone, which is marked to split into wedges when served.
- Preheat the oven to 200 C/190 C fan/Gas Mark 5. Dust a baking sheet with flour.
- Sieve together the flour, salt, sugar and bicarbonate of soda. Mix together the buttermilk and milk. Make a well in the centre and pour on the buttermilk mixture. Mix well until the dough is even, and stir in the sour cherries.
- To shape for cooking, set the dough on a floured surface and turn around in your hands, until you have a neat round shape. Use a floured knife to score the surface into 4 or 6 sections.
- Transfer to the floured baking sheet and bake for 20 - 25 minutes. Set aside on a rack to cool. Best eaten straight away, but can be stored for up to 3 days in an airtight container.
A lovely quick and very easy recipe to make. I used large dried sour cheeries, they were incredible in this recipe. I loved it, I reduced the recipe by half and ended up with two beautiful scones for myself to enjoy. What a treat. I will definitely make these again. Thanks for sharing another wonderful recipe ma lettle tart. Made for Aussie Swap #41 :)
YUM! Very flaky and crunchy scones with a lovely soft interior. The cherries add a wonderful sweetish sour taste that makes the scones special! The low amount of sugar used is perfect as it makes the fruit be the star of the scone. :) I was so sceptical about the total lack of fat, but completely trusted your British scones knowledge and of course it worked out fabulously well. I really like the ease of preparation of this recipe and how quick everything went together. I made half the recipe ending up with 3 big scones, that I cut with my Easter cookie cutters. Perfect, what a treat! Made and reviewed for Veggie Swap #21 April 2010.
I was able to whip this together very quickly. The tops were brushed with buttermilk and lightly drizzled with demerara sugar. Barberries subbed for sour cherries because I could not find them in the pantry! Where are they?! As for the salt, didn't know how much therefore added 1/4 teaspoon. Baked in an eight inch cast iron skillet and served with butter and strawberry jam. Thanks, FT. Reviewed for 8th Annual Photo Swap 2010. (200 C converts to approx. 390 F.)