Cherry & Chocolate Scones
A great summer twist on the classic British scone, these will take your afternoon tea to the next level! These are a great bake to make with kids at home too. I would recommend serving these with some cherry jam and clotted cream, or very simply just a little butter.
Makes: 8
Prep: 10 Mins
Cooking Time: 15 Mins
Ready In: 25 Mins
- 100g Cherries (pitted weight), halved
- 30g Dark Chocolate
- 300g Self-raising Flour + some for dusting
- 2 tsp Baking Powder
- 1 Egg
- 150ml Butter Milk
- 50 Unsalted Butter
- Preheat the oven to 220C/ 200 Fan/ Gas 7 and line a baking tray with parchment paper. Finely chop or grate the chocolate into thin shards. Crack and whisk the egg.
- In a large bowl, rub the butter into the flour and baking powder until it resembles bread crumbs. Tip the remaining ingredients into the bowl with the flour mixture and gently bring the mixture together without squishing the cherries too much.
- Cover a worktop with flour and tip the dough onto it. Bring it together into a ball, flatten slightly and slice into 8 equal wedges (like a pizza). Roll each segment into a ball, flatten slightly and place on the baking tray. Bake for 12-15 minutes, or until golden and cooked through.
- Cool on a wire rack. Store in an air-tight container for 2-3 days.
Method
- Preheat the oven to 220C/ 200 Fan/ Gas 7 and line a baking tray with parchment paper. Finely chop or grate the chocolate into thin shards. Crack and whisk the egg.
- In a large bowl, rub the butter into the flour and baking powder until it resembles bread crumbs. Tip the remaining ingredients into the bowl with the flour mixture and gently bring the mixture together without squishing the cherries too much.
- Cover a worktop with flour and tip the dough onto it. Bring it together into a ball, flatten slightly and slice into 8 equal wedges (like a pizza). Roll each segment into a ball, flatten slightly and place on the baking tray. Bake for 12-15 minutes, or until golden and cooked through.
- Cool on a wire rack. Store in an air-tight container for 2-3 days.
Ingredients
- 100g Cherries (pitted weight), halved
- 30g Dark Chocolate
- 300g Self-raising Flour + some for dusting
- 2 tsp Baking Powder
- 1 Egg
- 150ml Butter Milk
- 50 Unsalted Butter
Additional Information
These are technically suitable from ages 6 months plus, but please remember that it is best to avoid sweets and desserts at this age. If you do want to share these with a weaning infant I would recommend cutting the cherries into quarters instead of halves.
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