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Mini cherry scones


Makes: 16
timePrep time: 20 mins
timeTotal time:
Mini cherry scones
Recipe photograph by Toby Scott

Makes: 16
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
291Kcal
Fat
15gr
Saturates
9gr
Carbs
35gr
Sugars
14gr
Fibre
2gr
Protein
4gr
Salt
0.7gr

Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

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Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

Ingredients

  • 450g self-raising flour, plus extra for dusting
  • 1 tsp bicarbonate of soda
  • 100g cold butter, diced
  • 2 tbsp caster sugar
  • 1 x 300ml pot buttermilk
  • 2 tsp vanilla extract
  • 1 x 75g pack dried cherries, roughly chopped
  • 1-2 tbsp milk, as needed
  • ¼ -½ tsp concentrated rosewater, optional
  • 175g raspberry conserve, to serve
  • 1 x 227g tub clotted cream to serve

Step by step

Get ahead
The scones can be frozen (well wrapped). Defrost and warm through in a low oven before serving.
  1. Preheat the oven to 200°C, fan 180°C, gas 6. Put the flour, 1⁄2 teaspoon of salt, the bicarbonate of soda and butter into a bowl and, using your fingertips, rub in the butter until the mixture resembles breadcrumbs. Mix in the sugar, then quickly mix in the buttermilk, vanilla extract and chopped cherries and bring together to form a soft dough, adding a little milk if needed. Try not to over-mix or knead, as it will become tough.
  2. Press the dough out onto a lightly floured surface to about 2cm thickness and, using a 4cm cutter, stamp out about 16 rounds. Transfer to a lightly floured baking tray, brush with a little milk and bake for 15-20 minutes until golden and well risen. Transfer to a wire rack to cool.
  3. If you wish, stir rosewater into the jam, according to taste. Split the scones and serve with the clotted cream and jam.
Chef quote
‘These scones are the jewel in the crown of afternoon tea. They are perfect with clotted cream and raspberry jam, made extra special with a splash of rosewater.’

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