Cherry Scones – Easy!
I love a good scone – do you? I’m not sure there is anything more British if I’m honest. I also love cherry scones and I have a fantastic and easy recipe, so I thought I’d share it with you 🙂
My Cherry Scones are quick and so easy to make, moist, light, and stuffed with grace cherries (I like to add quite a lot of cherries – why not?)
Just look at them 🙂
How to make Cherry Scones
Oh they are so simply – please see the recipe card at the bottom of this post for full details
Pop your sifted flour, baking powder and caster sugar in a bowl and give it a stir, followed by your chopped chilled butter
Then run your butter into your flour mix using your finger tips, it should resemble breadcrumbs
Add your place cherries and egg & milk Mix and bring together with a knife!
*** DO NOT OVER-MIX YOUR DOUGH****
Tip your dough on a floured surface and pat down to about 2,5cm / 1 inch thickness
Using a 2 inch / 5 cm cutter, stamp out 6 scones
Glaze the top of the scones with a little milk – do not glaze the sides
Step 6 to the perfect Cherry Scones 🙂
Bake until golden brown, leave to cool on a wire tray and then you are good to go – ENJOY!
What to serve with Cherry Scones?
Serve warm or cold with lashings of butter
Or you can serve with jam and clotted cream if you like
They are perfect for an afternoon tea 🙂
Tips for making Cherry Scones (savoury or sweet ones as well)
So people are often scared of making scones? This I don’t really get?
They are so Easy Peasy Lemon Squeezy 🙂
But there a a few tips:
- Sift your flour – we need as much air as possible
- Make sure your baking powder is in date
- Use very cold butter
- Do not overwork your dough – meaning just pull the dough together with a knife
- Roll once (well actually don’t roll at all) push your dough into shape – again don’t overwork
- When you stamp out your scones – do not twist the cutter, this way your scones will rise equally
- Brush only the tops with milk (not the sides)
Can you freeze Cherry Scones?
They are always best fresh from the oven in may opinion. And eaten as soon as possible
But yes they freeze quite well
Once your scones are cold pop them in a resealable bags or airtight container and keep in the freezer for maximum 2 months
So lastly how do you pronounce scone?
Oh so many views!
There are two possible pronunciations of the word scone:
the first rhymes with gone and the second rhymes with tone.
In US English the pronunciation rhyming with tone is more common.
In British English the two pronunciations traditionally have different regional and class associations, with the first pronunciation associated with the north of England and the northern working class, while the second is associated with the south and the middle class….
So which are you? 🙂
And if you fancy some savoury scones (maybe they are more your thing?), why not try mine with cheese & bacon?
So delicious 🙂
And just incase you have seen enough scones
Here are my wonder classic Fruit Scones Recipe
Perfect for splitting and serving with Jam & Cream, an afternoon tea delight!
Another Grace Cherry Recipe
And ion you love cherry bakes then I’m certain you’ll love my very traditional and VERY popular Cherry Madeira Cake
If you have a go then please let me know how you get on. I love to get your picture and comments
Oh and why not join me on Instagram – I’d love to see you there 🙂
Also I’m on Face book and Pinterest – just click on the icons on my site
Big love as always
Cherry Scones - Easy!
- 225 g Self-Raising Flour sieved
- 1 teaspoon Baking Powder level
- 25 g Caster sugar
- 50 g Butter
- 1 Egg Free Range
- 100 g Glace Cherries cut into halves
- 25 g Milk For glazing
- Preheat your oven to 200C Fan / 225C / Gas 7
- Grab a baking tray and either grease it or use baking paper
- In a mixing bowl sift your self rising flour, baking powder and then add your caster sugar and give it a stir
- Next add your chilled butter and using your finger tips rub the butter into the flour mix, it should resemble breadcrumbs
- Add your halved (or chopped - up to you) grace cherries to the flour mix and give it a stir
- Next in a measuring jug break your egg and make the level up to 150ml with milk ( 150ml should be your total liquid weight including your milk )
- Next add your egg & milk mix and using a knife bring it together to a dough - do not over mix
- Tip your mix out onto a floured surface and pat down to approx 1 inch / 2.5 cm thickness (do not use a rolling pin)
- Using a 2 inch / 5cm cutter punch out 6 scones and pop them spread out on your baking sheet (there are always bits of dough left - pull them together and bake alongside the scone - they are yours 🙂 )
- Using a pastry brush, brush a little milk onto the tops, do not glaze the sides
- Bake for 12- 14 minutes in your preheated oven until golden
- Remove from the oven and allow to cool on a wire tray - enjoy!