1/2 stick (4 Tbsp) 2 oz (50 g) butter
2 cups (225 g) 8 oz self-raising flour
2 tbsp (25 g) 1 oz caster sugar (superfine granulated)
2 oz (50 g) glace cherries, roughly chopped
25 g (1 oz) crunchy wheatgerm
about 2/3 cup (150 ml) 1/4 pt milk
2 cups (225 g) 8 oz self-raising flour
2 tbsp (25 g) 1 oz caster sugar (superfine granulated)
2 oz (50 g) glace cherries, roughly chopped
25 g (1 oz) crunchy wheatgerm
about 2/3 cup (150 ml) 1/4 pt milk
method
1. Rub the butter into the flour in a bowl until the mixture resembles fine breadcrumbs; stir in the caster sugar.
2. Stir the cherries into the flour mixture until evenly distributed then add the wheatgerm.
3. Mix to a soft dough with about 150 ml (1/4 pint) milk, kneading lightly until just smooth.
4. Roll out the dough on a lightly floured work surface to about a 2 cm (3/4 inch) thickness. Stamp out crescent shapes using a 6.5 cm (2 1/2 inch) fluted cutter, kneading and rerolling the dough until it is all used up.
5. Place the scones on a preheated baking sheet, brush tops with milk and bake in the oven at 230°C (450F) mark 8 for 10 -12 minutes; cool on a wire rack.
6. Serve immediately, split and spread with butter.
2. Stir the cherries into the flour mixture until evenly distributed then add the wheatgerm.
3. Mix to a soft dough with about 150 ml (1/4 pint) milk, kneading lightly until just smooth.
4. Roll out the dough on a lightly floured work surface to about a 2 cm (3/4 inch) thickness. Stamp out crescent shapes using a 6.5 cm (2 1/2 inch) fluted cutter, kneading and rerolling the dough until it is all used up.
5. Place the scones on a preheated baking sheet, brush tops with milk and bake in the oven at 230°C (450F) mark 8 for 10 -12 minutes; cool on a wire rack.
6. Serve immediately, split and spread with butter.
serving amount
makes about 14
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