Like all good Westcountry folk I certainly appreciate a good cream tea. A light, fluffy freshly baked scone, crisp on the outside and perhaps just a little warm on the inside is key.
These cherry and coconut scones fit the bill wonderfully and the flavours are a perfect pairing. Conveniently enough they also go very well with jam and cream!
For the most tender and fluffy scones possible be sure to use either buttermilk or milk that you’ve turned sour with a squeeze of lemon juice.
500g plain flour
1 tsp bicarbonate of soda
1 tsp baking powder
300ml of buttermilk or milk soured with lemon juice
50g desiccated coconut
85g glace cherries
Pre-heat the oven to 200°c and place a non-stick baking tray in it to warm up. Sift the flour and the raising agents together into a large mixing bowl and then mix the sugar through. Cut the butter into small pieces and rub this into the dry mix with your fingertips. Add the coconut and stir it through so that it is evenly distributed.
Add the liquid, a little at a time and mix it together with a butter knife to leave you with a nice soft dough. Cut the cherries into quarters and then work them through the dough.
Put this on a lightly floured surface and gently pat it out flat until it is about 1 inch thick. You can use a rolling-pin if you prefer but try not to overwork the gluten in the dough or you’ll end up with tough scones.
One of the tricks to getting well risen scones is not to twist the cutter when you stamp them out. So with this in mind place the cutter on the surface of the dough and give it one quick sharp tap down to cut out the scones. Repeat this, re-rolling the dough as needed, until it is all used and place the scones on a greased baking tray. Brush the top of the scones with a little more milk or buttermilk and sprinkle them with a little sugar. Bake them for 12-15 minutes until they are golden.