Recipe by Tea Jenny
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.
Top Review by Annacia
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.
- 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
Directions See How It's Made
- 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.