Ingredients

Scones

Method Makes 17 scones

  1. Preheat oven to 210°C (450°F), line baking tray with grease-proof paper or lightly grease.
  2. Put Scone Mix and water into a mixing bowl and mix for 1 minute on a slow speed. Scrape down, add cherries then mix for 1 minute on a medium speed.
  3. Mould dough into a ball then rest for a few minutes under a piece of grease-proof paper.
  4. Using a rolling pin, roll dough out to 15mm thick on a lightly floured surface, then cut using a 75mm round cutter. Scrap dough can be re-used but needs to be rested for a few minutes before re-using.
  5. Transfer scones onto a baking tray, space evenly to allow for flow during baking. Leave to rest for 15 minutes before using the beaten egg to glaze.
  6. Bake for 12-14 minutes until golden brown and sound hollow when tapped on the top.
  7. Allow to cool before serving. Enjoy with jam & clotted cream.

Products used