Cherry Scones - NJAM!

Cherry Scones – Makes 8

Essential Cookery: Baking   Emma Patmore 

Ingredients 

• 225g / 2 cups self-raising flour
• 1 tbsp caster sugar
• Pinch of salt
• 75g / ¹/₃ cup butter – cut into small pieces
• 40g / 3 tbsp glace cherries copped
• 40g / 3tbsp sultanas (If you don’t have it’s not a train smash… the guys still polished the whole batch! My biggest critics when I try out a new recipe. But rather have it for tea than breakfast… it’s a bit sweet early in the morning!)
• 1 egg, beaten
• 50ml / ¼ cup milk 

The process

1. Lightly grease a baking tray…. (Or just use baking paper…)
2. Sieve the flour, sugar and salt into mixing bowl and rub in the butter with your fingers until mixture resembles breadcrumbs.
3. Stir in glace cherries and sultanas and add the beaten egg.
4. Reserve 1 tbsp of milk for glazing then add the remainder to the mixture. Mix together to form a soft dough.
5. On a floured surface, roll out the dough to a thickness of 2cm and cut out 8 scones (5cm cutter)
6. Place on baking tray, brush with milk and bake in preheated oven, 220⁰C / Gas Mark 7, for 8 -10 minutes or until golden brown.
7. Leave to cool on wire rack, then serve split and buttered.
8. Cook’s tip: they freeze well, but are best defrosted and eaten within 1 month.