Recipes and Guides

English Cherry Scones Recipe and Guide

Here is your recipe and guide for English Cherry Scones.

Please also see the full English Cherry Scones Tutorial with pictures and step by step guide.

Pre heat the oven:

Elec 220 Degrees / Gas Mark 7 or 8

Equipment needed:
Mixing Bowl, Fork, Chopping Knife/Board, Jug, Rolling Pin, Pastry Brush, Round Cutters, Weighing Scales.

Ingredients
300 Grams Self Raising Flour
2 Teaspoons Baking Powder
100 Grams Margarine
100 Grams Granulated Sugar
100 Grams Glace Cherries
1/4 Pint Milk
1 Egg
Extra flour for rolling out.

Place all the below ingredients into a large mixing bowl.
300 Grams Self Raising Flour
2 Tsps (10ml) Baking Powder
100 Grams Margarine

Rub the butter into the flour mix using your fingertips. (Like you’re sprinkling salt with your fingertips).Do this until the mix resembles bread crumbs.

Then add:
100 Grams Granulated Sugar – Stir into the breadcrumb mixture with a fork (it divides the sugar up and mixes better).

Chop up:
100 Grams Glace Cherries – Add the chopped cherries to the mixture then stir them round with the fork.

Then mix in a jug:
¼ Pint Milk & 1 Egg – Crack the egg into the jug of milk and stir together with a fork ensuring the egg mixes well.

Now add
The milk/egg mix to the dry scone mixture in stages.
Bind together with a wooden spoon, do this until all the dry ingredients have been absorbed.

You should have around about a third/quarter of the milk/egg mix left in the jug.

Lightly flour a work surface: (and your hands)
Turn out the mix onto the flour, flip the mix over with your floured hands, and rotate it round in a circular motion.
Use a lightly floured rolling pin to roll over the mixture until it’s about one inch thick.
Cut out your scones using round cutters.

Place them on a greased baking tray:
Glaze only the top with your remaining milk/egg mix using a pastry brush.
Careful not to let the milk/egg mix run down the side of the scones as this prevents the scones from rising fully.

Bake in the middle of the oven for 10-12 mins:
This will make around 6-8 big scones – (For smaller scones roll the mix thinner).

Serve with a pot of tea, jam and clotted cream! Delicious.

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