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Thanks – Claire & Deb

 

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Cherry Scones

  • PREP: 10 minutes
  • BAKE: 10 - 12 minutes
  • SERVES: 9

METHOD

METHOD: (Makes 8 Scones)

Set the oven to 220°C, (430°F) or gas mark 7.

Rinse the cherries in a sieve under running water then roll in a little flour – to stop them sinking.

Place the Scone Mix into a mixing bowl and add 205ml of water.

Mix with a wooden spoon until a soft dough has formed.

Add the floured cherries and blend through.

Roll out your dough to approximately 2.5cm thickness.

Cut 12 scones with a 6cm cutter and place on a baking tray.

Brush the top of the fruited scones with milk or beaten egg, placing them closely together but not touching, on a lightly greased or pre-lined baking tray and pop them into your pre-heated oven for 10 – 12 minutes until they are golden brown.

Finally, the best bit ……an outing for your best china and time to eat them!

“The easiest and best buns I have ever made. Made half with dried fruit and half with cherries and added almond essence. ”

Christine Oberholzer

Deb's Tips

These are best served warm, fresh from your oven they are also good re-warmed in a microwave for 10 seconds. Wonderful with butter and cherry jam!

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