Cherry Ripple Scones for a Sweet Valentine's Day Treat
Ingredients
- 265g self-raising flour
- 1 tsp baking powder
- 65g lightly salted butter (cubed)
- 35g caster sugar
- 3/4 tsp vanilla extract
- 130ml warm milk + 2 tsp lemon juice
- 1.5 tbsp cherry jam
- 1 tbsp milk (for glazing)
Optional topping
- 125g icing sugar
- 1 tbsp water
- 6-8 glacé cherries
Preparation
Preheat the oven to 200 degrees C. Mix the milk and lemon juice in a cup and set aside.
In a mixing bowl, combine flour and baking powder. Add butter and rub until no large lumps remain. Mix in sugar and vanilla. Gradually add the milk and lemon mixture, using a butter knife to form a dough.
Flour your work surface, pat out the dough, and add cherry jam in blobs. Fold the dough over to create a ripple effect. Shape it into a round, then use a floured rolling pin to roll the dough to 3cm thickness.
Cut out rounds using a 6-8cm cutter. Press down without twisting, then lift and set aside. Brush the tops with milk.
Dust a baking tray with flour and warm it in the oven briefly. Place scones on the tray and bake for 10-12 minutes.
For the optional topping, mix icing sugar and water. When scones cool, spread a little icing on each and top with a glacé cherry.
