James Martin Cherry Scones are made with self-raising flour, cold butter, a touch of sugar, whole milk, and juicy glacé cherries. The result is a light, fluffy scone with a golden top and a soft, tender crumb. It is the perfect centerpiece for a traditional afternoon tea or a weekend breakfast and makes 8-10 large scones.
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Why You Will Love This Cherry Scones:
- High-Rise Guarantee: By using cold butter, a hot oven, and a simple folding technique (no kneading), this recipe ensures your scones will rise tall and light, preventing the flat, tough texture that often happens with store-bought mixes.
- The Perfect Crumb: The high-fat content from the butter and whole milk creates a wonderfully tender, moist, and fluffy interior that crumbles beautifully when you split it open.
- The Right Amount of Sweetness: The simple addition of caster sugar and juicy glacé cherries adds just the right touch of sweetness, making the scone the perfect base for savory clotted cream and tangy jam.
- Ready in Under 30 Minutes: Scones are one of the fastest bakes available. You can have fresh, warm, homemade scones on your table in under 30 minutes, which is perfect for a spontaneous weekend treat.
James Martin Cherry Scones Ingredients
- 400g (3 1/4 cups) self-raising flour, plus extra for dusting
- 100g (7 tablespoons) unsalted butter, cold and cubed
- 3 tablespoons caster sugar (superfine sugar)
- 1/2 teaspoon salt
- 250ml (1 cup) cold whole milk
- 100g (3.5 oz) glacé cherries, roughly chopped
- 1 egg, beaten (for egg wash)
How To Make James Martin Cherry Scones
- Prepare the oven: Preheat your oven to a high heat, 425°F (220°C). Lightly grease a baking sheet or line it with parchment paper.
- Rub in the butter: Sift the self-raising flour, salt, and sugar into a large mixing bowl. Add the cold cubed butter. Use your fingertips to quickly rub the butter into the flour until the mixture looks like fine breadcrumbs.
- Add cherries and liquid: Stir in the chopped glacé cherries. Make a well (a hole) in the center and pour in the cold milk all at once. Use a knife or a spoon to quickly bring the mixture together into a sticky, soft dough.
- Pat out the dough: Tip the dough out onto a lightly floured surface. Gently pat the dough until it is about 1 1/2 inches (4cm) thick. Do not knead the dough.
- Cut the scones: Use a 2-inch (5cm) round cutter to stamp out the scones. Push the cutter straight down without twisting it. Place the scones close together on the baking sheet.
- Glaze and bake: Brush the tops of the scones with the beaten egg wash. Bake for 12 to 15 minutes, or until they are well-risen and golden brown.
Recipe Tips
- Cold Butter is Essential: The secret to a light, fluffy scone is using very cold butter and keeping your ingredients cold. The cold butter melts quickly in the hot oven, creating pockets of steam that make the scones rise high.
- Do Not Overwork: Soda bread and scones should be handled as little as possible. Overworking the dough will develop the gluten, resulting in tough, dry, and flat scones.
- Cut Straight Down: When cutting, press the cutter straight down and pull it back up. Twisting the cutter seals the edges of the dough, which prevents the scone from rising fully.
- Bake High and Hot: Scones need a high oven temperature to achieve a rapid, powerful rise. Make sure your oven is fully preheated before putting them in.
What To Serve With Cherry Scones?
These scones are the star of the show for afternoon tea serve them warm, split in half, with a generous layer of clotted cream and a spoonful of strawberry jam. They are also perfect with unsalted butter, lemon curd, or alongside a simple cup of black tea.
How To Store Leftovers Cherry Scones?
Store: Scones are always best eaten on the day they are baked. If you have leftovers, let them cool completely and store them in an airtight container at room temperature for up to 2 days.
How To Reheat Leftovers Cherry Scones?
The key to reheating scones is using dry, gentle heat to re-crisp the outside without drying out the interior.
Important: Avoid the microwave at all costs. It will make the scones tough, rubbery, and chewy.
1. In the Oven (The Best Method) This method is perfect for reviving a whole batch of scones.
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Check Price: £12.50 »- Preheat: Set your oven to a low-moderate heat, about 350°F (175°C).
- Wrap: Wrap the scones loosely in aluminum foil. This traps the moisture inside and helps prevent them from drying out.
- Heat: Place the foil-wrapped scones on a baking sheet and heat for 7 to 10 minutes.
- Serve: Unwrap and serve immediately, split open with clotted cream and jam.
2. In a Toaster Oven (For Single Slices) This is the quickest method for just one or two scones.
- Split: Cut the scone in half horizontally (like a biscuit).
- Toast: Place the halves directly on the rack. Heat on a low setting for 3 to 5 minutes until the cut sides are lightly toasted and the entire scone is warm.
FAQs
Yes, you can substitute the whole milk with buttermilk. Buttermilk adds a slight tang and results in a very tender scone, but the cooking time remains the same.
This usually happens if your butter was too warm or if your dough was too wet and sticky. Make sure your ingredients are cold, and don’t be afraid to add a tiny bit more flour if the dough seems overly sticky.
Yes, freezing the dough works well. Cut the scones, place them on a tray, and freeze until solid. Transfer them to a freezer bag. When ready to bake, place them directly on the tray (no need to thaw) and add 5-10 minutes to the baking time.
More Recipes:
- James Martin Sticky Toffee Pudding
- James Martin Chicken And Leek Pie Recipe
- James Martin Yorkshire Puddings
Cherry Scones Nutrition Facts
Serving Size: 1 scone
- Calories: 250 kcal
- Total Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 40mg
- Sodium: 300mg
- Total Carbohydrate: 35g
- Dietary Fiber: 1g
- Sugars: 12g
- Protein: 5g
James Martin Cherry Scones
Course: Desserts, Breakfast, BrunchCuisine: American, BritishDifficulty: Easy8-10
servings15
minutes15
minutes250
kcalJames Martin Cherry Scones are made with self-raising flour, cold butter, a touch of sugar, whole milk, and juicy glacé cherries. The result is a light, fluffy scone with a golden top and a soft, tender crumb. It is the perfect centerpiece for a traditional afternoon tea or a weekend breakfast and makes 8-10 large scones.
Ingredients
400g (3 1/4 cups) self-raising flour, plus extra for dusting
100g (7 tablespoons) unsalted butter, cold and cubed
3 tablespoons caster sugar (superfine sugar)
1/2 teaspoon salt
250ml (1 cup) cold whole milk
100g (3.5 oz) glacé cherries, roughly chopped
1 egg, beaten (for egg wash)
Directions
- Prepare the oven: Preheat your oven to a high heat, 425°F (220°C). Lightly grease a baking sheet or line it with parchment paper.
- Rub in the butter: Sift the self-raising flour, salt, and sugar into a large mixing bowl. Add the cold cubed butter. Use your fingertips to quickly rub the butter into the flour until the mixture looks like fine breadcrumbs.
- Add cherries and liquid: Stir in the chopped glacé cherries. Make a well (a hole) in the center and pour in the cold milk all at once. Use a knife or a spoon to quickly bring the mixture together into a sticky, soft dough.
- Pat out the dough: Tip the dough out onto a lightly floured surface. Gently pat the dough until it is about 1 1/2 inches (4cm) thick. Do not knead the dough.
- Cut the scones: Use a 2-inch (5cm) round cutter to stamp out the scones. Push the cutter straight down without twisting it. Place the scones close together on the baking sheet.
- Glaze and bake: Brush the tops of the scones with the beaten egg wash. Bake for 12 to 15 minutes, or until they are well-risen and golden brown.
Notes
- Cold Butter is Essential: The secret to a light, fluffy scone is using very cold butter and keeping your ingredients cold. The cold butter melts quickly in the hot oven, creating pockets of steam that make the scones rise high.
Do Not Overwork: Soda bread and scones should be handled as little as possible. Overworking the dough will develop the gluten, resulting in tough, dry, and flat scones.
Cut Straight Down: When cutting, press the cutter straight down and pull it back up. Twisting the cutter seals the edges of the dough, which prevents the scone from rising fully.
Bake High and Hot: Scones need a high oven temperature to achieve a rapid, powerful rise. Make sure your oven is fully preheated before putting them in.
