Mary Berry Cherry Scones Recipe
Do you love scones? Try this Mary Berry Cherry Scones Recipe. It is easy and quick. You can make it in 30 minutes. The scones are light and fluffy.
Equipment
- Large Mixing Bowl
- Measuring cups and spoons
- Baking Sheet
- Parchment paper
- Round cookie cutter (5-6 cm)
- Wire cooling rack
- Pastry brush
- Kitchen scales
Ingredients
- 225 g self-raising flour
- 1 teaspoon baking powder
- 55 g cold butter cubed
- 25 g caster sugar
- 75 g glacé cherries
- 1 egg
- Milk to make 150ml with egg
Instructions
- Preheat your oven to 220°C.
- Line your baking sheet with parchment.
- Rinse your glacé cherries well.
- Dry them with kitchen paper.
- Cut them in half. Coat them in flour.
- Put flour in a large bowl.
- Add baking powder.
- Stir them together.
- Add cold butter cubes.
- Rub butter into flour.
- Use your fingertips.
- Mix until it looks like breadcrumbs.
- Stir in the caster sugar.
- Add your floured cherries.
- Mix them gently.
- Spread them evenly in the mixture.
- Crack the egg into a jug.
- Beat it well.
- Add milk to make 150ml total.
- Save some for glazing later.
- Pour wet mixture into dry ingredients.
- Use a knife to mix.
- Make a soft dough.
- Do not overwork it.
- Stop when it comes together.
- Put dough on a floured surface.
- Pat it to 2cm thick.
- Use your cutter to cut scones.
- Press straight down. Do not twist.
- Place scones on your baking sheet.
- Brush tops with saved egg mixture.
- Bake for 10-15 minutes.
- They should be golden brown.
Notes
- Use cold butter always.
- It makes scones flaky.
- Wash your cherries first.
- This stops pink dough.
- Coat cherries in flour.
- They will not sink.
- Handle dough gently.
- Overworking makes tough scones.
- Use a hot oven.
- Scones rise better this way.
- Eat them fresh and warm.
- They taste best that day.