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