I had a hankering for some scones. I have made scones many time, with different fruits added to the dough. I have even made savoury ones too. But I do think that these scones, with glace cherries has to be one of my favourites.
The cherries have a lovely sweetness and a sticky texture with the slightest hint of almond to them. So, because of that, I decided to add a little almond extract into my dough to enhance the flavour. The use of the almond extract is optional.
Scones, as you probably already know, are very easy to make. The shape of them varies, in the UK they tend to be round and in North America they are often triangular. But whichever shape one uses they are very good indeed.
One important thing when making scones is to avoid over-working the dough since they need to have a lovely tender crumb. So that means mixing the dough but not kneading it.
A sticky dough is what we need for these scones. It will be workable by using extra flour when handling and shaping.
Although I used the processor bowl of my immersion blender to cut the butter into the dry ingredients the same can easily be achieved by rubbing the butter in just using your hands.
My scones turned out very well indeed with, for me, just the tight amount of the cherries. But if you want more cherries that is fine too.
They are easily halved to spread some butter and jam, or some cream on before serving. My own preference is actually just a little butter on them, but they can be filled as required.
The scones have a lovely crumb and texture, with just a little sweetness which is enhanced by the sweet cherries. The mild almond flavour comes through well too.
Another lovely scones recipe is my Easy Flaky Scones.
Easy Cherry SconesCourse: Bread, CakesDifficulty: Easy
225g(1 1/2 cups, based on scooping packed flour into a 250ml cup) plain flour
10g(2 1/2 tsp) baking powder
40g(3 tbsp minus 1/2 tsp) cold butter, cubed
40g(3 tbsp _ 1 tsp) caster sugar
125ml(1/2 cup + 1 tsp) milk
1 medium egg(large in USA)
60g(about 12) glace cherries, chopped into quarters or smaller
2.5ml(1/2 tsp) almond extract
1 egg beaten with a pinch of salt, for an egg wash
- Preheat the oven to 220C/200C Fan/425F.
- Place the flour, baking powder and sugar into a large bowl and stir too combine.
- Add the cubed butter and rub into the dry mixture to achieve a breadcrumb-like texture. ( I used a processor to do this, as it is faster)
- Stir in the glace cherries, stirring to coat them in the mixture and to separate the pieces if they are stuck together.
- Pour most the milk(holding back about 1 tbsp) into the mixture and add the egg and almond extract as well.
- Using a knife or a fork start to mix everything together until you have a sticky dough.
- Use a spatula to continue mixing gently to incorporate all the flour.
- If you need to add the remaining milk to achieve a sticky dough do it now.
- Tip the dough out onto a floured surface and use a spatula or scraper to coat the dough in flour.
- Use your hands to gently form the dough into a rectangle.
- Fold the rectangle in half and flatten again to repeat the process of folding 4 times in all, turning 90 degrees each time.
- Flatten the dough until it is 1 inch(5 cm) and, using a 7cm(just under 3inches) cookie cutter cut out the scones(pressing straight down without twisting the cutter).
- Place the scones on a parchment lined baking tray.
- Gently squeeze the remaining dough together and cut out more scones. You should get 5 of the size prescribed.
- Brush the egg wash of the top of the scones, ensuring that it doesn’t drip down the sides.
- Bake the scones in the oven for 15 minutes then remove them and transfer to a wire rack to cool before serving.