James Martin Cherry Scones Recipe
The James Martin Cherry Scones Recipe brings classic British baking to your kitchen. These buttery, fruit-filled treats are perfect for afternoon tea or breakfast.
Equipment
- Large mixing bowl
- Pastry cutter or fork
- Measuring cups and spoons
- Baking tray
- Parchment paper
- Rolling Pin
- Round cookie cutter
Ingredients
- 450 g self-raising flour
- 100 g cold butter cubed
- 50 g caster sugar
- 150 g glacé cherries halved
- 2 eggs beaten
- 150 ml milk
- Pinch of salt
Instructions
- Preheat oven to 220°C.
- Mix flour and salt together.
- Rub butter into flour mixture.
- Stir in sugar completely.
- Add cherries to the bowl.
- Pour in eggs and milk.
- Mix to form soft dough.
- Roll dough 2cm thick.
- Cut rounds with cutter carefully.
- Place on lined baking tray.
- Brush tops with extra milk.
- Bake for 12-15 minutes.
- Cool on wire rack completely.
Notes
- Use cold butter This creates flaky, light scones with perfect texture.
- Don't overmix Gentle handling keeps scones tender and prevents toughness.
- Dust cherries with flour This stops them from sinking during baking.
- Work quickly Speed maintains butter's coldness for better rise.
- Brush with milk This creates beautiful golden tops on your scones.