Cherry scones

Ingredients

• self-raising flour 230g, plus extra for the baking sheet and rolling out
• fine sea salt ¼ tsp
• unsalted butter 70g, chilled and diced, plus extra to serve
• caster sugar 40g
• glacé cherries 80g, roughly chopped
• whole milk 150ml
• egg 1, beaten

Method

• Step 1

  Heat the oven to 220C/fan 200C/gas 7. Sprinkle a little flour onto a baking sheet. Tip the measured flour into a large mixing bowl and stir in the salt. Add the butter and rub together with your fingertips until the mixture resembles fine breadcrumb (alternatively do this in a food processor by pulsing in short bursts). Stir through the sugar and cherries. Make a well in the centre of the dried ingredients and pour in the milk then mix swiftly to combine. Tip the roughly mixed dough out on to a lightly floured worksurface and bring together with your hands, trying not to overwork the dough.

  Step 2

  Roll the dough to a 3cm thickness and use a 5cm cutter to cut out the scones. Combine any offcuts of dough together and cut into more scones. Put on the baking sheet and brush the tops with the beaten egg. Bake for 15-18 mins or until risen and light golden. Serve with butter, if you like.

Nutritional data

• kcals 321
• fat 12g
• saturates 7g
• carbs 47g
• sugars 8g
• fibre 2g
• protein 6g
• salt 0.61g