Recipe: Teeny little cherry scones

10 Jun

Teeny weeny (can't say no) scones

Ahhh summer, my dear old friend.  You are good for so many things.  In no particular order, I love you, summer, for the following: *the smell of sunscreen at the cricket ground  *the first sip of a cold beer on a sultry afternoon  *watching new freckles growing on my nose  *laughing when boys talk tactics at the barbecue  *nibbling ice cream and getting it all over my chops  *when I accidentally get a bit hammered on jugs of cocktails  *dancing at sweaty summer gigs  *falling asleep in the park in the sunshine  *plump, juicy summer fruit  *getting to wear tee-shirts and sweet summer frocks   *flowers bursting into bloom   *trips to the seaside and *scones. Scones, piled high and served with dollops of cream and smudges of strawberry jam!

Yes scones. Aren’t they gorgeous?  Freshly baked so they make your home smell quite ridiculously lovely, this recipe (adapted from a goodfood one) makes a batch of about 14 teeny little scones – perfect when you just want a bite of something sinful.

To buy:

*350g self-raising flour (and extra for dusting)   *1/4 tsp salt   *1tsp baking powder   *85g butter, cut into cubes   *4 tbsp golden caster sugar   *90g glace cherries   *150g pot of natural yogurt   *4 tbsp full-fat milk   *1 tsp vanilla extract   *1 egg beaten

Jamtastic

1. Preheat oven to 220Oc/200oC fan and place a baking sheet in the oven to warm up.

2. In a big bowl use an electric whisk to whizz up the flour, salt, baking powder and butter until it blends together.  Add the sugar and blend again.

3. Chop your cherries roughly and add to the bowl and then make a well in the mixture.

4. Either in the microwave or in a saucepan warm the yogurt, milk and vanilla until it is hot.  It make go a bit lumpy.  Tip into the bowl and quickly work into your mixture using a knife and as soon as it’s in stop mixing.

5. Tip the dough onto a floured surface and with floured hands fold the dough over a few times.  Press out so it’s a few inches thick and use  a small biscuit-cutter to stamp out your scones.  Squash the remaining dough together, roll out, stamp out more scones, until the dough is all used up.

6. Brush the scones with the egg, then scatter the flour over the baking sheet and back for about 12 minutes.  They will be golden brown and will have risen beautifully.

7. Best eaten whilst warm and with lashings of jam and clotted or really thick double cream. Yum.

 

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