cherry scones

[shelley2]

Any recepies for cherry scones

[sophieb]

Scones (makes 10)

200g self raising flour
Pinch of salt
50g butter or margarine
125ml milk
Extra milk for glazing

Preheat oven to 220 C/425 F/ Gas 7
Combine flour and salt in a bowl. Rub in the butter until the mixture resembles fine bread crumbs. Add 25g caster sugar and 30g glac� cherries to the mixture Using a round bladed knife, stir in the milk. Knead gently and turn onto a lightly floured surface. Roll out to 3cm thick an cut into 10x5cm rounds. Place on a lightly greased baking sheet. Brush with a little milk and bake for 10-15 minutes.

[BBWCHATT]

Cherry Scones

These are an alternative to traditional scones, using sweet glac� cherries which not only create colour but add a distinct flavour. These scones will freeze very successfully but they are best defrosted and eaten within one month.

225 Gram Self raising flour (8 oz)
1 Tablespoon Caster sugar
Pinch Salt
75 Gram Butter, cut into small pieces (3 oz)
75 Gram Glac� cherries, chopped (3 oz)
1 Egg, beaten
50 ml Milk (2 fl oz)

Lightly grease a baking sheet. Preheat the oven to 220 C / 425 �F / Gas 7. Sieve the flour, sugar and salt into a mixing bowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the glac� cherries. Add the egg.

Reserve 1 tablespoon of the milk for glazing, then add the remainder to the mixture. Mix together to form a soft dough. On a lightly floured surface, roll out the dough to a thickness of 2 cm (3/4 inch) and cut out 8 scones, using a 5 cm (2 inch) cutter.

Place them on the baking sheet and brush with the reserved milk. Bake for 8-10 minutes or until the scones are golden brown. Leave to cool on a wire rack, then serve split and buttered or with clotted cream and jam.

Instead of the Glac� cherries, try using half and half Glac� cherries and sultanas.