Mini Cherry Scones Recipe

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These simple scones are the jewel in the crown of this occasion. Sweet little cherries sparkle throughout
and the whole is graced by rose-kissed raspberry jam.
Serves 6-8
- 450 g / 1 lb / 3 1/4 cups self-raising (self-rising) flour, plus extra for dusting
- 1/4 tsp salt
- 1 tsp bicarbonate of soda (baking soda)
- 100 g / 3 1/2 oz / 7 tbsp cold butter, diced
- 2 tbsp caster (superfine) sugar
- 280 ml/10 fl oz / 1 1/4 cups buttermilk
- 2 tbsp milk
- 2 tsp vanilla extract
- 90 g / 3 oz dried cherries, roughly chopped
- 227 g/ 8 oz tub of Devonshire clotted cream, to serve

Step 1

Preheat the oven to 200°C/400°F/Gas Mark 6.

Step 2

Put the flour, salt, bicarbonate of soda and butter into a bowl and, using your fingertips, rub in the butter until the mixture resembles breadcrumbs.

Step 3

Mix in the sugar, then quickly mix in the buttermilk, a splash of milk, the vanilla extract and cherries and bring together to form a soft dough. Try not to knead, as the dough will become tough.

Step 4

Press the dough out onto a lightly floured surface to about 2 cm/ 3/4 in thickness and, using 4 cm/1-1/2 in cutters, cut out 15–17 rounds.

Step 5

Transfer the rounds to a lightly floured baking sheet, brush with the remaining milk and bake for 12–15 minutes until golden and well risen.

Step 6

Serve with Devonshire clotted cream and the Raspberry and Rose Jam.

Step 7

This mini cherry scones recipe is excerpted with permission from "Style Me Vintage: Tea Parties: A Guide to Hosting Perfect Vintage Events" by Betty Blythe and published by Pavilion.

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