2teaspoonsthickened cream (heavy cream), or more milk
1cupfresh cherries, halved and pitted
For best results, always weigh ingredients where a weight is provided
Equipment
Large mixing bowl
small baking sheet
Instructions
If you haven’t yet prepared the butter, do that first.
Preheat oven to 200C (180C fan forced) / 400F. Line a baking sheet with baking paper.
In a large bowl, use a whisk to combine the flour, icing sugar, baking powder and salt.
Add the cold grated butter to the flour mixture and using either your fingertips, a knife or pastry cutter, gently blend the butter into the flour until only lentil-sized pieces remain.
Mix the milk and the almond extract together and pour into the bowl. Use a knife to mix the dough together. The dough shouldn’t be too wet but if it’s not clumping together add just a dash of milk extra.
Stir in the cherries carefully so the juice doesn’t bleed into the dough.
Turn the dough out onto a clean work surface and very gently press it out into a rectangle about 1 1/2 inches high.
Use a sharp knife, dipped in flour, to cut the dough into 8 squares.
Transfer to the prepared baking tray and brush the cream over the tops. If it’s warm, you can chill the scones for 20 minutes before baking.
Bake for 18-20 minutes until they look dry and lightly golden on the edges.
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Notes
Cherries: You can use frozen cherries. Keep them frozen right up until you add them into the scone dough and pat them dry with paper towel to remove excess juice. You can also use maraschino cherries but pat them dry before adding too.
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
All ovens vary – test for doneness 2-3 minutes before the recipe suggests. It’s worth investing in an oven thermometer. They’re very cheap and it can live in your oven indefinitely.
Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.