Cherry Scones

 

Ingredients

• 450g (1lb) plain flour
  10ml (2 tsp) Dr. Oetker Cream of Tartar
  5ml (1 tsp) Dr. Oetker Bicarbonate of Soda
  100g (4oz) butter
  50g (2oz) caster sugar
  175g (6oz) glace cherries, finely chopped
  200ml (7fl.oz) milk
  1 egg, beaten, to glaze
  

Method

1. Preheat the oven to 220 C/ 425 F/ Gas Mark 7. Line a large baking sheet with baking parchment.
2. Sieve the flour, cream of tartar and bicarbonate of soda into a bowl and rub in the butter until well blended. Stir in the sugar and chopped cherries.
3. Stir in the milk to make a soft dough. Turn on to a lightly floured surface and knead gently until smooth. Roll or press to a thickness of 2cm (3/4inch). Using a 6cm (2 1/2inch) round cutter, stamp out 12 circles, re-rolling as necessary. Arrange slightly spaced apart on the prepared tray and brush the tops with beaten egg.
4. Bake for about 12-15 minutes until risen and lightly golden. Transfer to a wire rack to cool. Best eaten on day of baking, split, and spread with butter or cream and cherry jam.

Makes: 12