The Best and Easiest Cherry English Scones Recipe
- Prep Time: 20
- Cook Time: 25
- Total Time: 45 minutes
- Yield: 8
- Category: breakfast
- Method: oven-baked
- Cuisine: british
Ingredients
- 2 cups Self-Rising Flour
- 1 TBS Baking Powder
- 1/2 cup Sugar
- 1 stick Cold Butter, grated
- 1/2 cup Heavy Cream
- 1 extra large Egg
- 2/3 cup Candied Cherries
Instructions
- In a large mixing bowl, whisk together 2 cups of self-rising flour, one tablespoon of baking powder, and half a cup of sugar until evenly combined.
- Grate one stick of frozen butter into the flour mixture, fluff around until coated and evenly distributed.
- In a measuring cup, whisk together half a cup of heavy cream and one extra large egg.
- Pour this into the center of your flour mixture, and using a light hand or dough hook, bring it together until it forms a shaggy dough.
- Add in your 2/3 cup of candied cherries, and mix those in to evenly distribute.
- Turn your dough out on to a lightly floured surface, and work together until a dough forms. If you need to add a drizzle of heavy cream do so now, starting with one tablespoon at a time.
- Press out or roll out using a rolling pin to one inch thick. Laminate using the envelope method, or slice into four sections, stack on top, and press out.
- Do this laminate three times to achieve optimal layers.
- Shape your laminated dough into a circle and cut it into triangles.
- Place the triangles on a sheet pan, you can line it with parchment paper if you want to! And allow to chill in the fridge for 20 minutes before baking.
- Preheat your oven to 400˚.
- After the scones have chilled for 20 minutes, brush the top of each scone with the remaining egg and cream mixture from the measuring cup. Adding a tablespoon of cream if necessary!
- Bake at 400˚ for 20-25 minutes, or until golden brown on the bottom edges, and slightly brown on top.
- Remove from the oven and cool over a wire rack.
- Serve with butter, double cream, or anything you like on your scone!
Notes
You can freeze unbaked scones, and bake a few when you need them! Just freeze on parchment paper, about an inch apart. Once fully frozen remove, and store in a freezer-safe ziptop bag. The baking time will increase by close to 10 minutes.
Find it online: https://sweetpealifestyle.com/cherry-english-scones/
