Prep 5 mins
Cook 12 mins
My friend loves a good cherry scone, and can't bake or she thinks she can't, so when she pops in for a cuppa, I make her these. It only takes 15 mins and they are lovely with fresh butter. A light touch is all you need.
- 225 g self raising flour
- 40 g butter or 40 g margarine
- 40 g cherries
- 150 ml milk
- 1 1⁄2 tablespoons caster sugar
- 1 pinch salt
- 1 little extra flour
- Pre heat oven to 425f 220c.
- Sift flour into a bowl.
- Rub butter into flour.
- Mix in sugar and salt and cherrys.
- Add milk a little at a time and mix with a knife.
- Make sure you don't over mix or your scones will be hard.
- when your mix is ready it should be moist and not too dry turn out dough on floured surface and roll out to 2cm thick, I don't use a rolling pin I just shape with my hands and use a 4cm pastry cutter.
- Place the scones on a greased baking sheet.
- brush with a little milk.
- Bake in oven for 12-15 mins untill med brown.
- Enjoy with a nice cup of tea.
I made 4 of these gems this morning intending to have one with my coffee. I polished off the pre cut one and then the whole one I intended for show at this time followed it's oven mate and it's all your fault Jenny! These are scrumptious, especially still warm from the oven, moist, tender, flaky and light as a feather. I just followed the directions right down the line to scone nirvana.
Nostalgic food that almost brought a tear to my eye! My grandmother used to make glace cherry scones nearly every week, and these were almost like hers use to be, a great accolade indeed Tea Jenny! (She was Scottish by the way.) I made these exactly as posted and manage to get 9 smaller scones from the dough........next time I will make them bigger, but they were part of a bigger teatime treat this time, so I made them smaller. Served these as part of an Afternoon Tea for my French neighbours and there are NONE left! Made for Tea Time in the photo's forum and a real taste of home for me. Thanks for a wonderful classic recipe, a keeper for me and my neighbours all asked for the recipe by the way! FT:-)