Cherry scones

Cherry scones

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(22 ratings)

Prep: 15 mins Cook: 15 mins

Easy

Makes 12-15
Sweeten up your scones with this easy recipe - ideal for a posh afternoon tea

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal218
  • fat8g
  • saturates5g
  • carbs36g
  • sugars8g
  • fibre1g
  • protein4g
  • salt0.72g
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Ingredients

  • 450g self-raising flour
  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 100g cold butter, diced
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 tbsp caster sugar
  • 284ml pot buttermilk
  • 2 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 2 tsp vanilla extract
  • 100g glacé cherry, chopped
  • clotted cream and cherry or strawberry jam, to serve

Method

  1. Heat oven to 220C/200C fan/gas 7. Put the flour, ½ tsp salt, bicarb and butter into a bowl and rub in with your fingertips until the mixture resembles breadcrumbs. Mix in the sugar.

  2. Quickly mix in the buttermilk, a splash of milk, vanilla and cherries and bring together to form a soft dough. Press out onto a lightly floured surface, to about 3cm thick. Cut out with 5cm cutters.

  3. Transfer to a lightly floured baking sheet, brush with the remaining milk and bake for 12-15 mins until golden and well risen. Serve with clotted cream and jam.

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Comments (32)

sidthecat1's picture
5

Forgot to rate

sidthecat1's picture
5

Absolutely gorgeous! Will make these again and again 10 out of 10

diself's picture
5

I had a bit of a disaster in that I put all the milk in the mix which then turned up too moist so fell over when baking :-/ Also used "Taste the difference" vanilla essence which overpowered everything else.
That said, they did still turn out fluffy and lovely. Right amount of sugar for me too. Agree with Yakman, I'd go for larger cutter next time, these turned out quite mini.

anne129's picture

Added some almonds as I think they go well with cherries. Lovely scones but will add more sugar next time.

yakman's picture
5

Light and fluffy, puffed up like Yorkshires! Will go for a larger cutter and fewer scones next time but they taste delicious!

littlefarmgirl's picture
4

I made these scones but I put sultananas in instead of cherry's as he prefers them it is a great recipe and I will be making it again as my husband thought that they were better and lighter than the recipe that I always use.

jeezipeeps's picture

I tried this recipe yesterday and was initially amazed at how much flour is in it. I didn't have buttermilk, so I used a roughly equivalent amount of leftover plain yoghurt and creme fraiche. And these scones are the best I've ever made! (I also took on board another comment and added an extra spoonful of sugar.) I'd thoroughly recommend them. They came out very light indeed. I'll be making them again.

thelegendjoe's picture
4

Light fluffy scones, very tasty!

reanna's picture
4

works well, scones are light and tasty, i added double the cherries, and they were loved by the kids!

felicialazaar's picture
4

I was afraid to try these, because of the first comment, but they turned out fine! I would have preferred them a little bit sweeter, but that is just a personal thing. I would make them again.

thomaspcat's picture
5

I am about to make my third batch of cherry scones for the church coffee mornings. They are light and tasty. Freeze well also.

tpsjenk's picture

There seems to be far too much flour compared to other cherry scone recipes. I am reluctant to try .

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