Will I have an angry mob on my back if I mention Christmas this early..?
I always associate these scones with the festive season, but that’s probably because that’s the only time I make them! Cherries and cinnamon just seem like the perfect combination to me – I love the cinnamon smell, it’s so perfectly Christmassy.
60g unsalted butter 2 tsp baking powder
240g self raising flour 2 tbsp caster sugar
1 egg 100ml semi skimmed milk
100g glace cherries (ya know, the ones in the little tub)
cinnamon (the amount all depends on your taste, I like about 3-4 tsp!)
We all know how quick and easy scones are to make, so they’re perfect if you’ve got guests on their way!
1) Put the flour, cinnamon and baking powder into a bowl and ‘rub’ in the butter. It should look a bit like breadcrumbs when you’re finished. Make sure you’ve preheated your oven to gas mark 8.
2) Stir the sugar in and then blend in the egg and the milk so it forms a soft dough. I suggest using a palette knife for this if you aren’t into using your hands. The dough shouldn’t be sticky though.
3) Chop your cherries in half and stir them into the dough. I usually end up weighing out more than 100g because I know full well that I’ll end up ‘sampling’ a few… okay, a lot before I actually get to this stage.
4) Flip the dough out onto a floured work surface and knead it a bit. Gently though, don’t be getting all Rocky on me. Grab your favourite rolling pin (does any one have a favourite?!) and roll the dough out until it’s about 1cm thick and cut into roughly 5cm rounds.
5) Place on a greased baking tray and pop them in the middle of your oven for about 10 minutes. Please make sure that you greased your tray, it’s quite frustrating trying to pry your beautiful smelling scones off the tray without breaking them.
Sprinkle them with a bit of icing sugar and serve them on your favourite Christmassy plate! They’re at their best about 10 minutes after they’ve come out the oven, you can taste the cinnamon a lot more!
This recipe only makes 8 though, so you’ll probably have to double it – trust me 😉