About the bake
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.This is our Sour Cherry Scone recipe. It really is a wonderful alternative to your classic tea party plain scone or raisin scone. This recipe makes a really big cherry scone which you can then divide out into 4 or 6 pieces and then enjoy with a cup of tea and maybe even some clotted cream.
Method
Step 1:
Preheat the oven to 200°C (190°C fan, gas mark 5). Dust a baking sheet with flour.
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.
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.
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.
Ingredients
- 250g Allinson's Plain White Flour
- 1pinch Sea salt
- 2 tbsp Unrefined golden granulated sugar
- 1 tsp Bicarbonate of soda
- 150ml Buttermilk
- 50ml Milk (whole)
- 75g Dried sour cherries
- 250g Allinson's Plain White Flour
Utensils
- Baking sheet
- Sieve
- Knife
- Cooling rack
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
Ingredients
- 250g Allinson's Plain White Flour
- 1pinch Sea salt
- 2 tbsp Unrefined golden granulated sugar
- 1 tsp Bicarbonate of soda
- 150ml Buttermilk
- 50ml Milk (whole)
- 75g Dried sour cherries
- 250g Allinson's Plain White Flour
Utensils
- Baking sheet
- Sieve
- Knife
- Cooling rack