Fresh cherry scones

Fresh cherry scones, recipe by inksugarspice #cherry #scones #baking #recipe

I don’t often make scones, mainly because, rather obtusely, I like them so much. I am in danger of consuming far too many, just by myself. For such a simple foodstuff, scones are a glorious and delicious treat.

Here I’ve combined the season’s fresh, dark and luscious cherries with my ‘standard’ scone recipe. Not only are they tasty, they have a pleasing marbled effect from the cherry juice.


I’ve chosen to make these in a traditional round, but you could make individual, circular scones. Reduce the cooking time by 5 minutes to make individual scones.

I have a few other unique scone recipes I’ve developed that you may also like to try:

Chocolate plaited scone

Ricotta scones

Crowned cream tea


  • Large bowl
  • Baking tray, lined with baking parchment (or alternative)
  • Wire cooling rack
  • Scales, large knife, spoon


  • 300g plain flour
  • 90g caster sugar
  • 125g unsalted butter
  • 1 and a half teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 50g milk (any)
  • 8-10 fresh, ripe cherries – stones removed and chopped or torn roughly
  • A little extra flour
Fresh cherry scones, recipe by inksugarspice #cherry #scones #baking #recipe


  • Warm the oven to 170C fan / 190C conventional
  • Rub the flour and butter together until it forms crumbs (some little bits of unincorporated butter are fine)
  • Mix all the other ingredients together – except for the cherries
  • Once the rest of the ingredients are mixed in, add the cherries and gently mix it all into a ball, ensuring the cherries are distributed throughout but do not overwork. (The reason for leaving the cherries to the very last is so the juice creates a marbled look, rather than just turning the dough pink)
  • On a lightly floured piece of baking parchment, pat down the ball of dough into a disc, about 16-18cm across and about 4cm high.
  • Lift up the scone dough with the parchment and place on the baking tray
  • Cut the disc into six pieces and transfer to the oven. (Leave the scones pushed together to help keep their shape for now)
    Fresh cherry scones, recipe by inksugarspice #cherry #scones #baking #recipe
  • Bake for 25 minutes, then take the tray out and re-cut the scones (they will have slightly fused together again)
  • Separate the scones by pushing them away from each other so they cook throughout
  • Place back in the oven for 5-8 additional minutes
  • Once baked, leave to cool, although they’re pretty lovely whilst still a little warm

I like these simply sliced and covered in farmhouse butter, but they are nice with jam and cream for a cream tea.

Fresh cherry scones, recipe by inksugarspice #cherry #scones #baking #recipe

As ever, leave me any comments you’d like to make, ask any questions about this bake (or any other recipe) or just say hi, especially if you try baking these scones.

Chocolate plaited scone


I have no idea what made me think of doing this, but the other morning when setting ingredients out to make chocolate scones, I thought maybe I could roll up the scone dough in to a roulade shape. I decided to have a go and, once the roll was complete, I went a stage further and thought I bet I can do the same as with a bread wreath or kringle – why not try! So try I did, and it came out pleasingly well. The only innovation in scone shape is usually to veer off from traditional circles or wedges and use a different shape cutter. Ooo steady there folks with your cutting edge hexagon-shaped scones! So, here’s how to do a genuinely unusual sweet scone…

The basis of the scone recipe comes from The River Cottage’s Bread book, however I did tweak the amount of cream a little. [I rarely use someone else’s recipe but I just can’t fault this one (in fact the whole book is fabulous)]. The addition of the chocolate and chocolate chips, the cutting and plaiting and the double baking is entirely my own invention and I’m chuffed with how well they came out!

Makes about 12 (depends how generous or meanly you like to slice!)

  • Baking tray, lined
  • Large bowl
  • Palette knife and sharp knife
  • Jug
  • Rolling pin
  • Plain flour – 300g (I used an unbleached organic flour for this)
  • Unsalted butter – 75g
  • Baking powder – 2 teaspoons
  • Caster sugar – 50g
  • Double cream – 100g
  • Egg, 1
  • Vanilla bean paste – 1 teaspoon or Vanilla extract – 1 teaspoon
  • Salt – pinch
  • Chocolate spread – about 1/3 standard jar (I used a Waitrose one, but Nutella or any other would work too)
  • Chocolate chips – about 50g
  1. Put the oven on to 190C fan / 210C conventional
  2. Rub the butter into the flour together
  3. Beat the egg, cream and vanilla together lightly with a fork in a jug
  4. Mix all the rest of the ingredients (except the chocolate spread and the choc chips) in to the butter and flour and bring together – do not knead
  5. On a floured surface roll out the dough to a rectangle – about 25 cm x 35 cmscone
  6. Using the palette knife, paste an even coating of the chocolate spread all over the rolled out doughscone_1
  7. Sprinkle the choc chips over the chocolate spread
  8. Started from a long side, roll up the dough (as you would a Swiss roll or roulade) over itself to create a tight rollscone_2scone_3
  9. Carefully lift the roll onto the lined baking tray
  10. Using a sharp knife cut one sharp, clean cut all the way down the roll, so that it splits in half and shows the layers you’ve just made
  11. Twist the two halves over themselves so they look as if they are entwinedscone_6
  12. Pinch the ends together so that they do not open when baked
  13. Bake for about 25 minutes
  14. Leave to cool in a ‘normal’ room (ie not somewhere very cold) as it needs the residual heat to ensure it is baked throughout, as the scone dough is very thick.
  15. It is quite impressive to present the whole thing on a large plate for afternoon tea and then carve slices off!scone_10

Crowned cream tea

cowned cream tea

I dreamt this up after I saw lots of news items referring to national cream tea day. I laughed when I saw that – no, not because it’s bizarre to have a day dedicated to scones, cream and jam but because why on earth would the British need a day for it?

It’s practically a national pastime.


Take your time over piping the meringues and they can be pretty close together as they will hardly spread at all.

  • A couple of baking trays, lined  – you’ll need them both for the meringues and the scones
  • Bowls
  • Piping bag and medium round nozzle (about 3mm)
  • Electric whisk or stand mixer
  • Round cutter
  • Pastry brush
Ingredients – meringue
  • Egg whites, 3 (from medium-sized eggs)
  • Caster sugar – 175g
  • Vanilla bean paste  – 1/2 teaspoon (or seeds from half a vanilla pod)
Ingredients – scones
  • Plain flour – 300g
  • Unsalted butter – 80g
  • Baking powder – 2 teaspoons
  • Salt – a pinch
  • Caster sugar – 50g
  • Egg, 1 medium-sized
  • Vanilla bean paste or vanilla extract – 1/2 teaspoon
  • Double (thick) cream – 110ml
  • Plus, a little milk and caster sugar for brushing and dusting
Ingredients – additional
  • A good soft strawberry jam
  • Cornish clotted cream, or failing that a whipped double cream
Method – meringues
  1. See my tips on making meringues to ensure you’ve got the best possible chance of getting right every time
  2. Put the oven on to 100C
  3. Have the two baking trays prepared and ready
  4. Whisk the egg whites until stiff
  5. While still whisking, gradually and slowly pour all the cast sugar in and ensure the whites are mixed to stiff peaks
  6. Add in the vanilla and whisk just enough to spread it evenly throughout the egg whites
  7. Prepare the piping bag with medium round nozzle and spoon in as much of the meringue as you can fit
  8. Pipe small drops of meringue (about 1cm / half an inch base) and draw the bag up and away as you stop piping to create a little droplet shape
  9. Continue to pipe meringue ‘dots’ until you run out of meringue – this amount will fill up two baking trays and make about 80 teensy-tiny meringue dropsIMG_0472
  10. Pop in the oven and bake for 50 minutes
  11. Leave to cool on the trays
Method – scones
  1. Set the oven to 200C
  2. Prepare a baking tray with paper or silicon sheet
  3. Rub in the butter, flour and sugar until it’s crumbly and combined (ie no butter lumps)
  4. Mix in everything else and bring together
  5. Don’t overwork – ie it doesn’t need kneading
  6. Roll out to about 4cm thick and press out the rounds with the cutter
  7. You should get 7 – 8 scones, depending on the size of the cutter you are using
  8. Don’t twist the cutter – plunge it straight in and lift straight off. Twisting will cause the scones to rise unevenly
  9. Lift the scones on to the baking sheet and space evenly apart
  10. Brush the tops with a little milk and then sprinkle a little caster sugar over the tops of each of them
  11. Pop in the oven for 15 minutes
  12. Leave to cool
  1. Cut the scones in half (a serrated bread knife is easiest)
  2. On each half pile the strawberry jam and a dollop of cream (if you’re Cornish this means jam first then cream, if you’re Devonian this means cream first and then jam. Did I say we were obsessed as a nation?!)
  3. Take five of the mini meringues per scone half and arrange on top
  4. Enjoy