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Tuesday, 4 September 2012

Cherry Scones

So we did our groceries at the weekend (an exciting start to any blog post, I'm sure you'll agree) and somehow we ended up with a bag of cherries that cost SEVEN EURO. Yes, shouty capitals are necessary here. We obviously didn't realise until we'd paid for them amongst all the other shopping. It's important to note that these weren't magical cherries or anything, so I'm unsure where the 7 euro price came in. Good old M & S. Anyways, as it turns out they are in fact delicious and as we paid such a princely sum for them I thought I'd take the opportunity to use my amazing mixer again. Oh the joys of the KitchenAid. I got the recipe for these from


  • 125mls Milk
  • 1 Medium Egg
  • 250g Plain Flour
  • 3 tsp Baking Powder
  • 60g Butter
  • 60g Caster Sugar
  • 100g Glace Cherries (I used fresh instead, obviously)
  • 5-6CM Fluted Round Cutter ( I also didn't have a cutter, so I just shaped them myself)
  • Baking Sheet, Buttered.

  1. Add milk to the egg to make 150mls. Reserve a tbsp of the mixture for the glaze. Tip all the ingredients into the mixer and whizz in bursts until the ingredients bind together. Take care not to over-mix it or the cherries will be too finely chopped. Alternatively, tip the flour and baking powder into a bowl and rub in the butter. Roughly chop the cherries and add them with the other ingredients, mixing with a round-bladed knife until a dough is formed.
  2. Roll dough out on a lightly floured surface to about 2cm thick and use cutter to stamp out scones. Re-roll trimmings and cut out more scones until dough is used up. Place them on the baking sheet.
  3. Brush the glaze over the top of the scones, then bake them in the centre of the oven at 220 degrees Celsius (239 degrees F, gas mark 7) for about 15-18 mins, or until they have risen and are a light golden brown colour.
  4. Remove from the oven and transfer to a wire rack. Serve warm or cold with butter (and raspberry jam!)
  5. Enjoy!

These turned out a little bit cracked but were delicious nonetheless. Yay!

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