Pyrex National Baking Week

Homemade Family Time
16th - 22nd
October 2017

Cherry Scones

Cooking time: 
5-10 minutes
makes 6 scones
Preparation time: 
10-15 minutes
  • 225g self raising flour
  • 50g Stork tub
  • 25g golden caster sugar
  • 100g glace cherries, halved
  • 1 egg, beaten with sufficient Just Milk to make 150ml of liquid
  • To glaze:  1 egg and 1 tbsp milk, beaten

Mixing bowls, scales, knives & forks - table, measuring spoons, straight edged metal circular pastry cutters, pastry brush, non-stick baking paper, aking tray, sharp knife and chopping board

  • Preheat oven to 200c (fan)/220c/Gas Mark 6
  • Place the flour in a large bowl.  Add the diced Stork and rub in until  the mixture resembles fine breadcrumbs.
  • Stir through the sugar followed by the halved glace cherries.
  • Combine the egg and milk, beating lightly.
  • Make a well in the centre and add the liquid.
  • Mix to a soft dough using a table knife to avoid overworking the dough.
  • Pat the dough out on the worksurface to approx. 2.5cm thick.
  • Cut out scones using a  straight edged metal cutter dusted with flour.
  • Place on a lined baking sheet. 
  • Glaze the tops of the scones and add a little extra grated cheese.
  • Bake in the oven for 10-12 minutes until golden brown.