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)

Ingredients:

150g Sour cherries

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

Method:

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!

Beastie slunk into the kitchen and skedaddled away 5 scones before I bellowed “BEASTIE!”

Beastie is in the doghouse  – literally.