Buttermilk and sour cherry scones - recipe

Buttermilk and sour cherry scones

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  1. 1

    Preheat the oven to 200°C (190°C fan, gas mark 5).  Dust a baking sheet with flour.

  2. 2

    Sieve together the flour, salt, sugar and bicarbonate of soda.  Mix together the buttermilk and milk.  Make a well in the centre and pour on the buttermilk mixture.  Mix well until the dough is even, and stir in the sour cherries.

    For this step you'll need:

    • 250g Plain white flour
    • pinch Sea salt
    • 2 tbsp Unrefined golden granulated sugar
    • 1tsp Bicarbonate of soda
    • 150ml Buttermilk
    • 50ml Milk (whole)
    • 75g Dried sour cherries
  3. 3

    To shape for cooking, set the dough on a floured surface and turn around in your hands, until you have a neat round shape.  Use a floured knife to score the surface into 4 or 6 sections.

  4. 4

    Transfer to the floured baking sheet and bake for 20 – 25 minutues.  Set aside on a rack to cool.  Best eaten straight away, but can be stored for up to 3 days in an airtight container.

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