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One large buttermilk and cherry scone on a white square plate Tried & Tested

Buttermilk and sour cherry scones

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3.333 stars based on 6 ratings

This is a casual eating scone, easy to rustle up for a cup of tea in the afternoon, or take on a picnic. Perfect fresh from the oven.

Key Information

  • Prep:
  • Bake:
  • Serves:4
  • Skill level:easy

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Ingredients

  • 250g 8⅞ oz Plain white flour (we use Allinson) Plain white flour
  • pinch pinch Sea salt
  • 2tbsp 2tbsp Unrefined golden granulated sugar (we use Billington's) Unrefined golden granulated sugar
  • 1tsp 1tsp Bicarbonate of soda
  • 150ml 5⅛ fl oz Buttermilk
  • 50ml 1¾ fl oz Milk (whole)
  • 75g 2¾ oz Dried sour cherries

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 200°C (190°C fan, gas mark 5).  Dust a baking sheet with flour.

  2. Classic mode Step 2

    Sieve together the flour, salt, sugar and bicarbonate of soda.  Mix together the buttermilk and milk.  Make a well in the centre and pour on the buttermilk mixture.  Mix well until the dough is even, and stir in the sour cherries.

    Ingredients for this step

    • 250g 8⅞ oz Plain white flour (we use Allinson) Plain white flour
    • pinch pinch Sea salt
    • 2tbsp 2tbsp Unrefined golden granulated sugar (we use Billington's) Unrefined golden granulated sugar
    • 1tsp 1tsp Bicarbonate of soda
    • 150ml 5⅛ fl oz Buttermilk
    • 50ml 1¾ fl oz Milk (whole)
    • 75g 2¾ oz Dried sour cherries
  3. Classic mode Step 3

    To shape for cooking, set the dough on a floured surface and turn around in your hands, until you have a neat round shape.  Use a floured knife to score the surface into 4 or 6 sections.

  4. Classic mode Step 4

    Transfer to the floured baking sheet and bake for 20 – 25 minutues.  Set aside on a rack to cool.  Best eaten straight away, but can be stored for up to 3 days in an airtight container.