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.