Mini cherry scones
Makes 16 | prep 20 mins | total time
- 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
The scones can be frozen (well wrapped). Defrost and warm through in a low oven before serving.
- 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.
- 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.
- If you wish, stir rosewater into the jam, according to taste. Split the scones and serve with the clotted cream and jam.
‘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.’