These make a fun change from plain scones – I would always suggest clotted cream and maybe cherry jam with them but you could just use real butter to sandwich them together.
This would make a very popular teatime treat – I always think it’s fun to do something old–fashioned like a proper afternoon tea!
450g self raising flour
1/2 teaspoon baking soda
125g butter at room temperature
85g caster sugar
170g chopped glacé cherries
1 large free range egg
A few drops of almond essence (buy good quality)
6 to 7fl oz milk (full fat is good)
Pre-heat the oven to 180*C/350*F. Butter a large baking tray or a couple of smaller ones.
Sift the flour and baking soda into a large bowl. Rub in the butter until it looks like fine breadcrumbs. Stir in the sugar and cherries. Now add the beaten egg, almond essence and enough of the milk to make a soft dough, but not too sticky. Knead lightly until smooth. Pat out on a floured board to a thickness of about ½”. Cut into rounds with a sharp 2” cutter. Place on the prepared baking sheet. Bake for 20 to 25 minutes, until well risen, firm and golden brown. Remove to a wire rack to cool before serving.
Makes about 20 or so 2” scones