Cherry scones recipe

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  • Vegetarian
serves: 8
Skill: easy
Cost: cheap
Prep: 15 min
Cooking: 15 min
(may need a extra 3 mins)

Nutrition per portion

Calories 249 kCal 12%
Fat 7.5g 11%
  -  Saturates 4.4g 22%
Carbohydrates 40.7g 12%
  -  of which Sugars 16.4g 18%
Protein 4.6g 9%
Salt 0.19g 3%
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  • Cherries are a tasty alternative to traditional sultanas in these deliciously easy-to-make scones


    • 125ml (4fl oz) milk
    • 1 medium egg
    • 250g (8oz) plain flour
    • 3tsp baking powder
    • 60g (2oz) butter
    • 60g (2oz) caster sugar
    • 100g (3½ oz) glacé cherries
    • 5-6cm (2-2¼ in) fluted round cutter
    • Baking sheet, buttered


    • Add milk to egg to make 150ml (¼ pint). Reserve about 1-2 tbsp mixture for the glaze. Tip all the ingredients into the bowl of a food processor and whizz in bursts until the ingredients bind together. Take care not to over-mix it or the cherries will be too finely chopped. Alternatively, tip the flour and baking powder into a bowl, and rub in the butter. Roughly chop the cherries and add them with the other ingredients, mixing with a round-bladed knife until a dough is formed.

    • Roll dough out on a lightly floured surface to about 2cm (¾in) thick and use cutter to stamp out scones. Re-roll trimmings and cut out more scones until dough is used up. Place them on the baking sheet.

    • Brush the glaze over the top of the scones, then bake them in the centre of the oven at 220°C (230°F, gas mark 7) for about 15-18 mins, or until they have risen and are a light golden colour.

    • Remove from the oven and transfer to a wire rack. Serve warm or cold with butter.

    Top tip for making Cherry scones

    Pack into freezer bags and freeze for up to three months. Defrost then refresh in a hot oven serving before serving.

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