However you pronounce it, the scone is the perfect mid-morning or mid-afternoon snack. And adding glacé cherries cheers them up with a touch of sweet bright red.
I got this recipe from my Mum. The recipe was technically for raisin scones, but I substituted the raisins for chopped glacé cherries (which I believe are also called “candied” cherries). I also added baking powder and I’d glad I did!
Ingredients (makes 6-10 scones depending on how thinly you roll the dough and the size of your cutter. I got 7!)
- 250 g / 8 oz self raising flour
- 1 tsp baking powder
- 25 g / 1 oz caster sugar
- 50 g / 2 oz butter
- 50 g / 2 oz chopped glacé cherries (you can use raisins/sultanas)
- 1 egg, beaten
- 3-4 tablespoons of milk (I used full-fat), plus a little extra for brushing on top of the scones
Line a baking tray with greaseproof / baking paper. Pre-heat your oven to 220 degrees C / Gas Mark 7 / 425 degrees F.
Put the flour, sugar and baking powder in a bowl. Add the butter and rub in using your fingers. When well rubbed in, the mixture should look slightly yellow with larger crumb forms, like this:
Add the fruit and stir in. Gradually add the beaten egg and the milk, stirring using a spatula. At this point I found it easiest to use my hands to encourage the dough to combine. It should be soft but not sticky, so go easy on the milk.
On a floured surface, roll or flatten out the dough to an inch depth (you can go thinner if you like). Use a round, straight sided cutter (I used a glass) to cut out the scones. Put them on the baking tray and brush the top of the scones with a little milk. Like this:
Bake the scones on a high oven shelf for ten to twelve minutes until golden.Like this:
Leave them to cool on the tray and then serve with butter, jam or cream. Or, like me, scoff them while they’re still warm so the butter melts onto them. Mmmmm…
Perfect with a nice cup of tea!
If you’re looking for other recipes suitable for an afternoon tea party, you could try:
My Viennese finger biscuits – surprisingly easy to make and melt-in-the mouth delicious!
My almond and coconut macaroons – possibly the easiest recipe I’ve come across.
Claire Huston / Art and Soul