Cornwall meets the Carribean...
Preparation time: 15 minutes
Cooking time: 15 minutes
- 225g self-raising flour
- ½ tsp baking powder
- pinch of salt
- 50g butter
- 25g caster sugar
- 100g cherries, pitted and roughly chopped
- 50g desiccated coconut
- 1 egg
- 120ml milk, plus extra for glazing
- extra thick cream and ‘The Best’ Cherry Jam, to serve
Preheat the oven to 200°C/400°F/Gas 6.
Sift the flour, baking powder and salt into a mixing bowl. Using your fingertips, rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar, cherries and coconut.
Beat the egg with the milk, gradually add to dry ingredients and mix to form a soft dough. Turn onto a floured surface; knead lightly. Roll out to 2cm thick, stamp out rounds with a cutter and place on a lightly greased baking sheet. Repeat until dough is used. Brush scone tops with a little milk. Bake for 12-15 minutes until risen and golden.
Serve with extra thick cream and cherry jam.