Cherry and vanilla scones
Chef:
Niall Murphy
Prep:
20 mins
Cook:
15 mins
A tea time essential!
450g self-raising flour
Pinch of salt
100g butter (cut into cubes)
50g caster sugar
100ml yoghurt
120g cherries
1 tsp vanilla extract
Egg (for glaze)
Preheat the oven to 230°C/210°C fan/Gas 8.
Sift the flour and salt into a large bowl and mix together. Using your fingertips, rub in the butter until you have a fine breadcrumb texture. Add the cherries whole.
Make a well in the centre. Stirring gently with a fork, add enough of the yogurt into the dry ingredients to create a soft dough, adding more yogurt if necessary. The dough should be soft but not sticky.
Turn out the dough onto a lightly floured work surface and gently shape into a rectangle that’s 4–5cm thick. Cut the dough into eight even rectangles and place on a baking tray. Brush the top of the scones with the beaten egg.
Bake in the centre of the oven for 10–15 minutes, until golden-brown on top. Cool on a wire rack. Serve split in half and spread with butter.
Serves
8
Preparation Time
20 minutes
Cooking Time
15 minutes
Main ingredients
Dairy, Flour, Fruit
Recipe Type
Bread, Cakes & Baking, Easy, Side Dish, Snacks, Cookies & Biscuits, Classics
Cuisine
Irish
Special Info
Vegetarian
Level of Difficulty
Easy
I use yogurt for this recipe instead of the traditional buttermilk. This gives a much softer texture to the scone. To create a savoury scone, replace the vanilla yogurt with plain yogurt and the cherries with coarsely grated Cheddar and some chopped fresh chives.
