Emily had visitors on Friday, one of them was only three months old so his mum needed a celebration scone!
Scones to the rescue, healthy celebrations!
I wanted to bake something that didn’t need clotted cream so plumped for Morello sour cherry scones. (I adapted Jamie Oliver’s scone recipe from his Great Britain cook book)
150g cold unsalted butter
500g Self Raising Flour
2 level teaspoons baking powder
2 teaspoons vanilla caster sugar
Pinch sea salt
2 large free range eggs
4 tablespoons buttermilk
Preheat oven to 200C.
Rub together your butter and flour until it looks like breadcrumbs. Add sugar, baking powder, salt and make a well in the middle of these ingredients for eggs. Stir with a spatula. Add buttermilk then cherries. Mix as little as possible so that a rough dough is formed. Pop into fridge for 15 mins.
Roll out cool mixture 2-3 cm thick, use a 6 cm cutter to cut circles from the dough. Line them up on a baking tray and brush with milk if you want (I never do) Bake for 15 -16 mins.
Yum with a smear of butter and a pot of good strong tea!