Buttermilk and Sour Cherry Scones for Afternoon Tea and Picnics

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READY IN:
35mins
SERVES:
4-6
YIELD:
1 large scone
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 200 C/190 C fan/Gas Mark 5. Dust a baking sheet with flour.
  2. Sieve together the flour, salt, sugar and bicarbonate of soda. Mix together the buttermilk and milk. Make a well in the centre and pour on the buttermilk mixture. Mix well until the dough is even, and stir in the sour cherries.
  3. To shape for cooking, set the dough on a floured surface and turn around in your hands, until you have a neat round shape. Use a floured knife to score the surface into 4 or 6 sections.
  4. Transfer to the floured baking sheet and bake for 20 - 25 minutes. Set aside on a rack to cool. Best eaten straight away, but can be stored for up to 3 days in an airtight container.

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