Sour Cherry Scones

This is a recipe for Sour Cherry Scones, inspired  by a recipe shared in my pilates class,you’ll have to take my word for how delicious they are, because the washed out photos don’t do them justice.

Apparently, sour cherries are not so great in home made fudge (which is the recipe on the back of the packet), but R says they are much better in a scone. R told us all about his baking of these scones during a Friday morning class and I just had to try them – he’s right – they are delicious.

So here you are –  my version – a little something for your weekend.


Sour Cherry Scones


1 bag dried sour cherries (I used Ocean Spray found in the supermarket)

200g plain flour

50g butter

1 tablespon of baking powder

a pinch of salt

1/4 pint of milk


Tip the flour, butter, salt and baking powder in a food processor and blend for 5 seconds. Add the milk and blend on a medium speed until the mixture forms a ball. Add the sour cherries and pulse gently until they are distributed through the mixture (or remove the mixture and knead in gently if you want to keep the fruit whole).

Take out of the food processor, roll into a thick, short cylinder on a floured board, cut into slices at least an inch thick.

Place on a baking tray, brush the tops with a mixture of milk and beaten egg and bake in a hot oven* (gas mark 7) for about 15 minutes.

If the scones look like they’re burning, turn the heat down for the last 5 minutes or so.

* My oven is wonderful, but cooks on the cooler side, use your judgement and if you know you need to adjust the temperature then do so.

We enjoyed these sitting in the garden over the Easter weekend, well  when I say “we”, I mean my lovely friend J and I who enjoyed an indulgent day while the menfolk hit the fells!! Needless to say, there were no leftovers for their return. We are consummate professionals when it comes to scones.

So, thanks to R for this week’s recipe – and thanks for always getting my weekend off to such a great start.

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1 Comment

  1. Tracey Todhunter

     /  May 7, 2011

    The eagle eyed among you will notice this post has been edited – I hope you’ll try this recipe for yourself and let me know what you think.


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