Cake, Sweet

Cherry scones recipe – because you can’t always go out for afternoon tea

I love going out for afternoon tea, it’s one of my favourite pastimes (I’ll write about some of my favourite ones) but alas it’s expensive.

It doesn’t stop me wanting one though!

Although it’s easy to buy or make cupcakes and Victoria sponge you need your scones freshly made, shop ones just don’t cut it.

Therefore I decided I wanted cherry scones… And had to make some.

The only thing I don’t like about scones is the baking soda in them as it means I can only eat one before they make my teeth feel fluffy, but this recipe doesn’t use any so you can eat as many as your stomach can handle.

These are definitely best eaten warm, but if not all straight away then the second day is good too. You can just butter them but to really enjoy them then good jam and clotted cream is best. I didn’t have any clotted but I did make whipped cream.


Yummy warm cherry scones

The original recipe I used came from the Good Food website (link below), however I did swap the raisins for glacé cherries so I have altered the recipe to be what I did.

BBC Good Food fruit scones

For the inside filling I used a tub of extra thick double cream mixed with a little vanilla extract and a good strawberry jam.

Perfect!

Ingredients

350g self-raising flour, plus more for dusting
¼ tsp salt
1 tsp baking powder
85g butter, cut into cubes
3 tbsp caster sugar
175ml milk

+ a little to glaze

Glacé cherries – I think I probably used about 6 cut into little bits

1 tsp vanilla extract

Method

  1. Heat oven to 220C/200C fan/gas 7. Tip the flour into a large bowl with the salt and baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar.

  2. Make a well in the dry mix, then add the liquid (milk and vanilla) and cherries and combine it quickly – it will seem pretty wet at first. Scatter some flour onto the work surface and tip the dough out. Flour the dough and your hands, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round shape about 4cm deep.

  3. Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what’s left of the dough back into a round to cut out another four. I always make a little odd shaped one with what’s left of the dough – you don’t want to waste any!

    I always make a little odd shaped one with what’s left of the dough – you don’t want to waste any!

  4. Brush the tops with milk being careful not to get it down the sides, then put into the oven.

  5. Bake for 10 mins until risen and golden on the top.

    Finally serve with your choice of tasty insides.