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.