Stud fluffy scones with glacé cherries for easy afternoon tea bakes that the whole family will love
Ingreadient
- 230g self-raising flour, plus extra for the baking sheet and rolling out
- ¼ tsp fine sea salt
- 70g unsalted butter, chilled and diced, plus extra to serve
- 40g caster sugar
- 80g glacé cherries, roughly chopped
- 150ml whole milk
- 1 egg, beaten
Direction
- Heat the oven to 220C/fan 200C/gas 7. Sprinkle a little flour onto a baking sheet. Tip the measured flour into a large mixing bowl and stir in the salt. Add the butter and rub together with your fingertips until the mixture resembles fine breadcrumb (alternatively do this in a food processor by pulsing in short bursts). Stir through the sugar and cherries. Make a well in the centre of the dried ingredients and pour in the milk then mix swiftly to combine. Tip the roughly mixed dough out on to a lightly floured worksurface and bring together with your hands, trying not to overwork the dough.
- Roll the dough to a 3cm thickness and use a 5cm cutter to cut out the scones. Combine any offcuts of dough together and cut into more scones. Put on the baking sheet and brush the tops with the beaten egg. Bake for 15-18 mins or until risen and light golden. Serve with butter, if you like.
