These sweet, delicious scones are perfect with a cuppa. Serve with a generous topping of butter.
INGREDIENTS (makes approx 6)
225g (8oz) – Self Raising Flour
pinch – Salt
50g (2oz) – Unsalted Butter
25g (1oz) – Caster Sugar
75g (3oz) – Glacé Cherries (finely chopped)
1 Medium – Egg, beaten with milk to 1/4 pint
pinches – Flaked Almonds (un-toasted) for decoration
METHOD
- Heat oven to 220ºC, 425ºF, gas mark 7 and grease baking tray or cut greaseproof paper to size of tray.
- Mix the flour and salt, then run in butter, stir in sugar and cherries.
- Add the egg leaving some for brushing on the top.
- Knead lightly on a floured surface and roll out to around 1/2 inch thick and cut into 2 1/2 inch rounds.
- Re-roll the trimming and cut more rounds.
- Brush the tops with a generous amount of the milk and egg.
- Sprinkle with flaked almonds and demerara sugar.
- Bake in oven for about 10 minutes. Once out, leave for 5 mins to cool before transferring to rack. Handle with care.
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