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Cherry and Apricot Scones

 
Cherry and Apricot Scones


Cherry and Apricot Scones

Prep Time ~ 20 mins Cooking Time ~ 10-15 mins
Approx Cost ~ £2.00 Difficulty ~ Easy
Freeze ~ Yes Serves ~ 15 Scones

Makes approx 15 scones

Tip - You could use other dried fruits in place of cherries and apricots, just make sure you use the same weights as listed in the recipe.

Ingredients

450g / 1lb plain flour

2 tsp cream of tartar

1 tsp bicarbonate of soda

115g / 4oz block margarine

50g / 2oz caster sugar

80g / 3oz glace cherries, chopped roughly

80g / 3oz ready to eat dried apricots, chopped roughly

225ml / 8floz milk

 

Method

  • Preheat the oven to Gas Mark 7, 220C, (fan 200C)
  • Sift the flour, cream of tartar and bicarbonate of soda into a mixing bowl.
  • Rub in the margarine until the mixture resembles fine breadcrumbs.
  • Stir in the sugar, chopped cherries and apricots.
  • Make a well in the centre and stir in enough milk to give a soft dough.
  • Turn the dough out onto a floured surface and knead lightly to remove any cracks.
  • Roll out to about 2cm / ¼ inch thick and cut out 6cm / 2 ½ inch rounds with a cutter. Knead the remaining dough, re-roll and cut.
  • Place the scones on a greased baking sheet. Bake until well risen and golden brown, about 10 - 15 minutes. Transfer to a wire rack to cool.