This easy and delicious recipe for James Martin’s Cherry Scones is perfect for a quick treat. With buttery, soft scones studded with sweet glacé cherries, it’s a simple yet indulgent snack. You can easily swap the cherries for other fruits or add a touch of vanilla for extra flavor.
Ingredients Needed
- 225g / 8oz self-raising flour, plus extra for dusting
- 1 tsp baking powder
- 2 tbsp caster sugar / superfine sugar
- 50g / 2oz cold butter, cut into cubes
- 1 free-range egg
- 75ml / 3fl oz milk
- 30g / 2oz glacé cherries, chopped
How To Make Cherry Scones
- Preheat the oven: Preheat the oven to 200°C / 400°F (Fan 180°C / 350°F, Gas 6). Line a baking tray with baking paper.
- Prepare the dry ingredients: In a large mixing bowl, combine the flour, baking powder, and sugar. Add the cold butter and rub it in until the mixture resembles breadcrumbs.
- Mix the wet ingredients: In a separate bowl, beat together the egg and milk. Set aside a tablespoon of the egg mixture to use as an egg wash later.
- Combine the wet and dry ingredients: Pour the egg and milk mixture into the flour mixture along with the chopped glacé cherries. Stir gently to form a dough.
- Shape the dough: Turn the dough onto a floured work surface and knead briefly until smooth. Press it out to a thickness of 2.5cm / 1in and cut out circles using a biscuit cutter.
- Brush with egg wash and bake: Arrange the scones on the prepared baking tray, leaving a little space between them. Brush the tops with the reserved egg wash.
- Bake the scones: Bake for 10–12 minutes or until golden brown and risen. Transfer to a wire rack to cool slightly before serving.
Recipe Tips
- Use cold butter: Make sure the butter is cold when you rub it into the flour to get a light and flaky texture in your scones.
- Don’t overwork the dough: Knead the dough gently and only for a few seconds. Overworking it can make the scones tough.
- Chill the dough (optional): If you have time, chill the dough for 10-15 minutes before shaping. This helps the scones rise better.
- Space the scones out: Leave some space between the scones on the baking tray so they have room to rise and bake evenly.
- Check for golden-brown color: The scones should be golden-brown on top when ready. If they’re not quite there after 12 minutes, leave them in for another minute or two.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover cherry scones cool to room temperature before storing. Place them in an airtight container in the fridge for up to 2–3 days.
- Freeze: Once the scones are completely cooled, wrap them in cling film and place them in a freezer-safe bag or container. They can be frozen for up to 1 month. To thaw, leave them at room temperature for about 1–2 hours before serving.
- Reheat: Preheat the oven to 160°C / 320°F. Place the scones on a baking tray and warm them for 5-8 minutes until they are heated through.
Nutrition Facts
Serving Size: 1 scone
- Calories: 160
- Total Fat: 5g
- Saturated Fat: 1g
- Sodium: 320mg
- Potassium: 54mg
- Total Carbohydrate: 24g
- Dietary Fiber: 0g
- Sugars: 7g
- Protein: 3g
Try More James Martin Recipes:
- James Martin Panettone Bread And Butter Pudding
- James Martin Chicken Bonne Femme
- James Martin Cabbage Butter
- James Martin Hasselback Potatoes
James Martin Cherry Scones
Description
This easy and delicious recipe for James Martin’s Cherry Scones is perfect for a quick treat. With buttery, soft scones studded with sweet glacé cherries, it’s a simple yet indulgent snack. You can easily swap the cherries for other fruits or add a touch of vanilla for extra flavor.
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 200°C / 400°F (Fan 180°C / 350°F, Gas 6). Line a baking tray with baking paper.
- Prepare the dry ingredients: In a large mixing bowl, combine the flour, baking powder, and sugar. Add the cold butter and rub it in until the mixture resembles breadcrumbs.
- Mix the wet ingredients: In a separate bowl, beat together the egg and milk. Set aside a tablespoon of the egg mixture to use as an egg wash later.
- Combine the wet and dry ingredients: Pour the egg and milk mixture into the flour mixture along with the chopped glacé cherries. Stir gently to form a dough.
- Shape the dough: Turn the dough onto a floured work surface and knead briefly until smooth. Press it out to a thickness of 2.5cm / 1in and cut out circles using a biscuit cutter.
- Brush with egg wash and bake: Arrange the scones on the prepared baking tray, leaving a little space between them. Brush the tops with the reserved egg wash.
- Bake the scones: Bake for 10–12 minutes or until golden brown and risen. Transfer to a wire rack to cool slightly before serving.
Notes
- Use cold butter: Make sure the butter is cold when you rub it into the flour to get a light and flaky texture in your scones.
- Don’t overwork the dough: Knead the dough gently and only for a few seconds. Overworking it can make the scones tough.
- Chill the dough (optional): If you have time, chill the dough for 10-15 minutes before shaping. This helps the scones rise better.
- Space the scones out: Leave some space between the scones on the baking tray so they have room to rise and bake evenly.
- Check for golden-brown color: The scones should be golden-brown on top when ready. If they’re not quite there after 12 minutes, leave them in for another minute or two.
James Martin Cherry Scones