Recipe: Cherry and Almond Scones

Ever since having cherry and almond scones in York, I’ve been hoping to come across them again but to no avail. I decided to bake them myself one day, using a recipe I modified from the one found here.

Ingredients (for 8 scones):

  • 250g self-raising flour
  • 2.5 tbsp caster sugar 
  • 1 pinch salt
  • 70g cold butter, cubed
  • 40g glace cherries, chopped
  • 1 large free-range egg
  • 100ml semi-skimmed milk
  • 10ml single cream (1 tbsp)
  • 1 tbsp vanilla extract

Step 1: Pre-heat the oven to 200 C / Gas 6.


Step 2: Mix flour, butter and sugar. I used my hands to mix them, using pinching and lifting motions, until the butter had broken up into smaller lumps and were evenly spread amongst the flour.

Step 3: Add in the chopped cherries and mix so they are spread evenly.

Step 4: Whisk the egg, milk and cream in a separate bowl.


Step 5: Add the egg mixture into the flour and stir using a wooden spoon until the mixture forms a dough. Leave some of the egg mix for later.My mixture was still watery even though I had stirred until my arms were stiff. If that happens to you, sprinkle more flour and kneed until the mixture forms a firmer dough. 

Step 6: Grease a baking tray. I spread some sunflower oil on a tray using some kitchen roll.

Step 7: Roll the dough into table tennis sized balls. As the dough is still really soft at this point, it would help to sprinkle some flour on your hands before rolling. Place on the baking tray and flatten slightly. Brush the tops of each scone using the leftover egg mix.

Step 8: Bake in the oven for 12 minutes if you want the usual soft scone or 15 minutes if you prefer a cross between a scone and a biscuit.


I had freshly baked warm scones with a cup of tea for the first time and loved everything. I made a second batch of scones with exactly the same ingredients but without the almond extract and the sweetness was just right. Another thing that I could try is to mix ground almond powder in with the flour in future as a substitute for artificial flavouring.


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