Cherry and almond scones

PennyAuthorPenny
00

Use some of the glorious English cherries

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Yields1 Serving
Prep Time10 minsCook Time10 minsTotal Time20 mins

 ALL recipes are based on a family of four.

 100 g Pitted cherries
 Almond extract
 350 g SR Flour
 2 tsp Baking powder
 30 g Sugar
 75 g Cold cubed butter
 125 ml Milk
 2 Eggs
 Sugar to sprinkle

1

Heat oven to 220c

2

Put the flour and baking powder into a large bowl .
Mix

3

Add in the butter.
Rub into the flour to resemble breadcrumbs

4

Stir through the 30g of sugar and fruit

5

Pour in the milk and most of the eggs and the almond extract
Bring together to form a dough

6

Roll out on a floured surface until about 2cm thick

7

Cut out rounds . Push down and pull out do NOT twist the cutter

8

Place into a greased baking sheet
Brush the tops with the remaining egg
Sprinkle with a little sugar

9

Bake for about 10minutes until golden brown

10

Cool on a wire rack

11

Serve

Ingredients

 100 g Pitted cherries
 Almond extract
 350 g SR Flour
 2 tsp Baking powder
 30 g Sugar
 75 g Cold cubed butter
 125 ml Milk
 2 Eggs
 Sugar to sprinkle

Directions

1

Heat oven to 220c

2

Put the flour and baking powder into a large bowl .
Mix

3

Add in the butter.
Rub into the flour to resemble breadcrumbs

4

Stir through the 30g of sugar and fruit

5

Pour in the milk and most of the eggs and the almond extract
Bring together to form a dough

6

Roll out on a floured surface until about 2cm thick

7

Cut out rounds . Push down and pull out do NOT twist the cutter

8

Place into a greased baking sheet
Brush the tops with the remaining egg
Sprinkle with a little sugar

9

Bake for about 10minutes until golden brown

10

Cool on a wire rack

11

Serve

Cherry and almond scones

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