Guy Cocker

I’m going through a real cherry scone phase at the moment. I love making them for lunch on a Saturday afternoon, just like today in fact.

I got the recipe from my mum, who says that they’re actually more like rock buns. Got any good scone/cake/weekend lunch recipes? Let me know!

Ingredients

• 8 ozs plain flour
• 1 heaped teaspoon of baking powder
• 3 ozs butter
• 1 oz caster sugar
• 3 ozs cherries
• 4 fluid ozs of milk

Mix the flour, baking powder and butter until the mixture resembles breadcrumbs. Add caster sugar and cherries( cut into halves or quarters) and mix in approximately 4 fluid ozs of milk. Bring the mixture together with a fork into a ball (do not overwork). The mixture should be soft but not sloppy. Take off small amounts, slightly less than ball of your hand, and roll gently around in your hand until scone shaped. Place on the baking sheet and bake in over at 200 degrees centigrade for approximately 10-15 minutes until well risen and golden in colour. Look at the bottom of the scone to make sure it is cooked. It should look and feel firm to the touch. Serve whilst still warm with butter and jam and, of course, a nice cup of tea!