Cherry Scones

How to Prepare Cherry Scones – Detailed Instructions

Comprehensive, step-by-step instructions and measurements can be found in the recipe card at the end of this article.

Phase One

Preheat your oven to 180 degrees C (convection) and line a sizable baking sheet with parchment paper. My parchment is reusable and trimmed to fit my sheet.

Phase Two

Chop the cherries into small pieces and sprinkle the flour over them in a tablespoon. The flour isn’t intended to prevent the cherries from sinking. They shouldn’t submerge in scones as they do in cake. This is merely to facilitate handling and to keep them from sticking together due to their stickiness.

Phase Three

In a jug, combine the egg, milk, and almond extract with a whisk. Set aside.

Phase Four

In a large mixing bowl, combine the self-raising flour, baking powder, and sugar.

Phase Five

Introduce the butter into the mixing bowl and rub it in until the mixture resembles breadcrumbs. It may take approximately 5 minutes to break down larger lumps of butter. This can be accomplished by hand or with the aid of a food processor.

Phase Six

Incorporate the milk mixture and add the cherries.

Phase Seven

Utilize a metal spoon to blend it into a rough dough. This dough will be sticky, but it should be manageable, so feel free to add additional flour if necessary.

Phase Eight

Transfer onto a lightly floured surface and knead into a smooth ball. If it remains too sticky to knead or roll out, incorporate a bit more flour.

Phase Nine

Roll the scone dough to about 1 cm thickness and use a 9 cm round cutter to create 8 scones, rerolling when necessary.

Phase Ten

Arrange on the baking sheet, allowing some space between each. Bake in two batches or on separate trays if required.

They don’t really spread, so a little gap will suffice.

Phase Eleven

Gently brush the tops with milk.

Phase Twelve

Bake for 12-14 minutes until they are golden brown.

Phase Thirteen

Carefully take them off the tray and let cool on a wire rack.