Thursday, 22 August 2013


It’s hard to make scones which are really different because they’re best when they’re just scones and filled with clotted cream or butter and jam. I don’t think the simplicity can be beaten, so I’ve just added fresh sweet British cherries instead of the glace ones which tend to be used. Simple wins.

230g self raising flour
Pinch salt
45g butter
60g sugar
8 fresh sweet cherries, stalks removed and chopped around the stone in chipS
1 egg
60ml milk
Preheat oven to fan180/200c/6. Grease 2 baking trays, or line with parchment.
Mix the flour and salt then rub in the butter until the mixture resembles super fine breadcrumbs. Add the sugar and chopped cherries, and mix in so they’re properly dispersed. Beat the egg then add to the mixture, along with the milk little by little. You want the mixture to be more of a dough, you don’t want it sticky, so you might not need all of the milk.

Cut the dough into 6 rounds and arrange on the baking tray. Brush over a little milk then bake for 13-15 minutes, or until golden brown. Leave to cool on a wire rack before slicing in half and filling with whatever takes your fancy. I like butter and jam.


  1. Simple definitely wins, I love this photography set up. What a beautiful tray. I really love your blog, keep up the good work ;)

  2. I always thought scones are difficult to make but it seem pretty easy to me now :D I've only got blueberries though. Do you think I could substitute it for cherries? Would it be weird?

    1. I was going to do it with blueberries so it should definitely work and taste great. And they're dead easy, hope it goes alright for you