Cherry scones
Cherry scones are great simple bake for kids. Light and fluffy with a little sweetness from the cherries, they’re the perfect addition to any afternoon tea.
Cherry scones take our favourite easy recipe for light and fluffy scones to the next level with the addition of sweet glacé cherries.
My kids love making and eating scones, and these are no exception. The scones themselves are light and fluffy, and the cherries add just the right amount of sweetness. Served with a little cherry jam, they make a delicious tea time treat.
How can kids help to make cherry scones?
Scones are a really simple bake so they’re great one for kids to help with. There’s only a few ingredients and everything is mixed together in one bowl, so there’s no need for any special equipment like mixers.
Children can enjoy measuring and mixing everything together. They also have the chance to get their hands a bit messy rubbing the butter and flour together as well as forming the scone dough, which is always something my kids enjoy.
Kids can also help cut the scones out – if you have young children who like playing with playdough they should be good at this.
How do I get my scones to rise and be fluffy?
A few things can help your scones be more fluffy and rise better. The first is being as gentle as you can with the dough particularly when you’re bringing it together into a ball. Stop kneading it as soon as it comes together so you don’t over work the dough it which will stop it rising so well.
Don’t roll your scone dough out with a rolling pin. Instead, gently pat it down with your hands until it’s the right thickness. Finally, when you use your cutters try and push them straight down rather than twisting and turning them.
How long do cherry scones keep?
I personally like my scones when they’re still a little bit warm from the oven. I always think they’re best on the day you’ve made them but if you want to keep them for longer put them in an air tight container and they should keep for a day or two.
You can warm them slightly before you serve them.
What can I use instead of self raising flour?
If you don’t have self raising flour you can swap it for an equal amount of plain or all purpose flour and add an additional 1 ½ teaspoons of baking powder.
Other scone recipes
If you liked these cherry scones, you’ll love our other easy scone recipes for kids:
Cheese scones
Mary Berry plain scones
Fruit scones
Blackberry scones
Buttermilk scones
Raspberry and white chocolate scones
Sultana scones
Apple scones
Useful equipment
You might need the following baking tools/gadgets to make these cherry scones:
Digital scales
Mixing bowl
Measuring cups
Measuring spoons
Baking tray
Cutters
Wire rack
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Ingredients
250g (1 ½ cups) self raising flour*
1 teaspoon baking powder
A pinch of salt
55g (¼ cup) butter
30g (1/8 cup) caster sugar
1 egg and up to 150ml milk
100g glacé cherries (about 14)
* If you don’t have self raising flour you can swap it for an equal amount of plain or all-purpose flour and add an extra 1.5 tea spoons of baking powder.
How to make cherry scones
Preheat your oven to 180C /170C Fan / 350F and line a baking tray with baking or parchment paper
Rub the flour and butter together
Get your kids to measure the flour, salt and baking powder and put them in a large mixing bowl. Measure the butter and chop into small pieces before adding to your bowl. Getting your kids to use a butter knife to chop butter can be a great way to practice their chopping skills as they don’t have to be too evenly sized.
Rub the butter and flour together using your finger tips until your mixture resembles breadcrumbs.
Add the sugar and cherries
Get your kids to measure the sugar and add it to your bowl. Give it a good mix.
Get your kids to measure out the cherries then chop them into smaller piece
s. These are a great fruit to practice knife skills with as they’re really easy to cut, so you don’t have to use a sharp knife. Chop them in quarters or smaller.
Pop the cherries into your bowl and stir them so they are coated in flour and not stuck together.
Add the egg and milk
Get your kids to crack an egg into a measuring jug. If any shell goes in, fish it out with a larger piece of shell – it will stick to that better than it will your finger.
Pop your measuring jug on your digital scales set to the ml setting if you have them, and add the milk until you have 150ml in total. If you don’t have digital scales, simply add the milk up to 150ml.
Whisk the egg and milk together.
Get your kids to carefully pour the egg and milk mixture into your bowl, leaving around a tablespoons worth in the jug. Gently stir it in with a spoon until it starts to come together. It may be easier at this point to use your hands again to bring the dough together.
Make the cherry scones
On a lightly floured work surface, get your kids to pat the scone dough down until it is about 2cm thick. You don’t need to use a rolling pin for this – you’ll find the scones will rise better if you don’t use one.
Use a circular fluted cutter to cut out your scones and place them on your prepared baking tray. We used large 7cm cutter, but you could use any size depending on whether you’d like more smaller ones or fewer large ones.
Bring together the scraps, roll them out again and cut some more out.
Finally, get your child to brush a little of the remaining milk/egg mixture over the top of each scone.
Bake the scones
Bake the scones in the oven for 15-20 minutes (or less if you have made smaller ones). They’re ready when they are well risen and have turned a nice golden colour.
Remove them from the oven and leave them to cool on a wire rack.
Serve them with some cherry jam.
Cherry scones
Equipment
- Digital scales
- Mixing bowl
- Measuring cups
- measuring spoons
- baking tray
- cutters
- Wire rack
Ingredients
- 250 g (1 ½ cups) self raising flour
- 1 tsp baking powder
- A pinch of salt
- 55 g (¼ cup) butter
- 30 g (⅛ cup) caster sugar
- 1 egg and up to 150ml milk
- 100 g glacé cherries about 14
Instructions
- Preheat your oven to 180C /170C Fan / 350F and line a baking tray with baking or parchment paper
Rub the flour and butter together
- Measure the flour, salt and baking powder and put them in a large mixing bowl. Measure the butter and chop into small pieces before adding to your bowl. Rub the butter and flour together using your finger tips until your mixture resembles breadcrumbs.
Add the sugar and cherries
- Measure the sugar and add it to your bowl.
- Count/measure out the cherries then chop them into smaller pieces.
- Pop the cherries into your bowl with the sugar and stir them so they are coated in flour and not stuck together.
Add the egg and milk
- Crack an egg into a measuring jug. If any shell goes in, fish it out with a larger piece of shell – it will stick to that better than it will your finger.
- Pop your measuring jug on your digital scales set to the ml setting if you have them, and add the milk until you have 150ml in total. If you don't have digital scales, simply add the milk up to roughly 150ml.Whisk the egg and milk together.
- Carefully pour the egg and milk mixture into your bowl, leaving around a tablespoons worth in the jug. Gently stir it in with a spoon or knife until it starts to come together. It may be easier at this point to use your hands again to bring the dough together.
Make the cherry scones
- On a lightly floured work surface, gently pat the scone dough down until it is about 2cm thick. You don't need to use a rolling pin for this – you'll find the scones will rise better if you don't use one.
- Use a circular fluted cutter to cut out your scones and place them on your prepared baking tray. We used large 7cm cutter, but you could use any size depending on whether you'd like more smaller ones or fewer large ones.Bring together the scraps, roll them out again and cut some more out.
- Finally, brush a little of the remaining milk/egg mixture over the top of each scone.
Bake the scones
- Bake the scones in the oven for 15-20 minutes (or less if you have made smaller ones). They’re ready when they are well risen and have turned a nice golden colour. Remove from the oven, and pop them on a wire rack to cool.
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