These cherry scones are inspired by the comforting British bakes James Martin is known for, with sweet glacé cherries tucked into a buttery dough. They have golden tops, tender centres, and just enough sweetness to enjoy with a cup of tea. The recipe is easy enough for beginners and takes about 40 minutes, including a short cooling time. Serve them warm with butter, or let them cool completely before adding jam and cream.
Ingredients
For the scones
- 350g self-raising flour, plus extra for dusting
- 1 teaspoon baking powder
- ¼ teaspoon fine salt
- 60g cold unsalted butter, cubed
- 50g caster sugar
- 125g glacé cherries, rinsed, dried, and roughly chopped
- 150ml whole milk, plus a little extra if needed
- 1 large egg
For the topping and serving
- 1 tablespoon milk, for brushing
- Butter, jam, or clotted cream, to serve, optional
How to Make Cherry Scones
- Prepare the oven: Preheat the oven to 220°C or 200°C fan. Line a baking tray with baking parchment and position a shelf in the middle of the oven.
- Mix the dry ingredients: Put the self-raising flour, baking powder, and salt in a large bowl. Add the cold butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
- Add the cherries: Stir in the caster sugar and chopped glacé cherries, separating any pieces that have stuck together.
- Make the dough: Beat the egg with the 150ml milk. Pour most of it into the flour mixture and stir gently with a table knife. Add the remaining liquid as needed to make a soft, slightly sticky dough. If the mixture is still dry, add a splash of extra milk.
- Shape and cut: Turn the dough onto a lightly floured surface and bring it together gently. Pat it out to about 2.5cm thick. Cut out rounds with a 5cm cutter, pressing straight down without twisting. Gently reshape the scraps and cut out the remaining scones.
- Bake: Place the scones on the prepared tray, leaving a little space between them. Brush the tops with the tablespoon of milk, avoiding the sides. Bake for 12 to 15 minutes, until well risen and golden on top.
- Cool and serve: Transfer the scones to a wire rack and leave for at least 10 minutes. Split and spread with butter while warm, or cool completely before adding jam and clotted cream.
Tips for the Best Cherry Scones
Why should I rinse glacé cherries?
Rinsing removes the sticky syrup that can make the dough wet and cause the cherries to clump together. Dry them thoroughly with kitchen paper before chopping and adding them to the bowl.
How can I make sure my scones rise well?
Use fresh baking powder, keep the dough about 2.5cm thick, and press the cutter straight down. Twisting the cutter can seal the edges and restrict the rise. Brush only the tops with milk for the same reason.
Why are my scones tough?
Too much handling can make scones dense. Stir only until the dough comes together, then pat it out gently rather than kneading it. Use just enough extra flour to stop it sticking to the worktop.
What should the dough feel like?
The dough should be soft and slightly sticky, but firm enough to pat out and cut. Flour absorbs liquid differently, so hold back a little of the egg and milk mixture at first and add it as needed.
Serving Suggestions
- Serve warm with a generous spread of salted butter.
- Split cooled scones and add strawberry jam and clotted cream.
- Pair with a pot of English breakfast tea for an afternoon treat.
- Serve with fresh berries and softly whipped cream for dessert.
Storage and Reheating
Room temperature
Cool the plain scones completely, then store them in an airtight container for up to 2 days. Refresh them in an oven preheated to 160°C or 140°C fan for 5 to 8 minutes, until warmed through.
Refrigerator
Plain scones can be refrigerated in an airtight container for up to 4 days, although they may dry out more quickly. Store any cream-filled scones in the refrigerator and enjoy within 1 day. Keep them chilled until serving.
Freezing
Freeze completely cooled, unfilled scones in a freezer bag or airtight container for up to 3 months. Thaw at room temperature, then warm in the oven if you like. Add butter, jam, or cream after thawing.
Nutrition
Approximate values per scone, based on 10 scones and excluding optional serving additions:
- Calories: 240 kcal
- Carbohydrates: 39g
- Protein: 5g
- Fat: 6g
- Saturated fat: 4g
- Sodium: 330mg
Nutrition values are estimates and will vary depending on the ingredients and brands used.
FAQs
Can I use fresh cherries instead of glacé cherries?
Yes. Pit, chop, and dry the fresh cherries well before adding them. They contain more moisture and are less sweet, so the scones may be softer and less sweet than the original version.
Can I make cherry scones with plain flour?
Yes. Replace the self-raising flour with 350g plain flour and use 4 teaspoons baking powder in total. Mix it thoroughly through the flour before adding the butter.
Why did my scones spread instead of rising?
The dough may have been too wet or too thin, or the oven may not have been fully preheated. Aim for a soft dough, pat it to 2.5cm thick, and bake as soon as the scones are cut.
Can I prepare the scone dough in advance?
For the best rise, bake the scones soon after mixing. You can measure the dry ingredients and prepare the cherries ahead, then add the butter and liquid just before baking.
Can I freeze cherry scones?
Yes. Freeze the baked scones once completely cool, without fillings, for up to 3 months. Thaw at room temperature and warm briefly in the oven before serving.
Cherry Scones
Course: Dessert, SnackCuisine: BritishDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesButtery British-style scones with sweet glacé cherries, perfect served warm with butter or cooled with jam and clotted cream.
Ingredients
350g self-raising flour, plus extra for dusting
1 teaspoon baking powder
¼ teaspoon fine salt
60g cold unsalted butter, cubed
50g caster sugar
125g glacé cherries, rinsed, dried, and roughly chopped
150ml whole milk, plus extra if needed
1 large egg
1 tablespoon milk, for brushing
Directions
- Preheat the oven to 220°C or 200°C fan. Line a baking tray with baking parchment.
- Mix the flour, baking powder, and salt. Rub in the cold butter until the mixture resembles fine breadcrumbs.
- Stir in the sugar and prepared cherries.
- Beat the egg with 150ml milk. Stir most into the dry ingredients, adding the rest as needed to make a soft, slightly sticky dough. Add a splash of extra milk if needed.
- Pat the dough out on a lightly floured surface to 2.5cm thick. Cut with a 5cm cutter, pressing straight down. Gently reshape the scraps and cut out the remaining scones.
- Place on the tray and brush the tops with 1 tablespoon milk. Bake for 12 to 15 minutes until risen and golden.
- Cool on a wire rack for at least 10 minutes. Serve warm with butter, or cool completely and serve with jam and clotted cream.
Notes
- Dry the rinsed cherries thoroughly before adding them.
- Handle the dough gently and avoid twisting the cutter.
- Total time includes 10 minutes of cooling.
- Freeze cooled, unfilled scones for up to 3 months.
