Cherry scones recipe
This mini scone recipe is ideal for a light afternoon tea or summer garden party.
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Ingredients
- 450g self-raising flour, plus extra for dusting
- 1 tsp bicarbonate of soda
- 100g cold butter, diced
- 2 tbsp caster sugar
- 1 x 300ml pot buttermilk
- 2 tsp vanilla extract
- 1 x 75g pack dried cherries, roughly chopped
- 1-2 tbsp milk, as needed
- ¼ -½ tsp concentrated rosewater, optional
- 175g raspberry conserve, to serve
- 1 x 227g tub clotted cream to serve
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