Pyrex National Baking Week

Homemade Family Time
14th - 20th
October 2019

Cherry Scones

Cooking time: 
5-10 minutes
makes 6 scones
Preparation time: 
10-15 minutes
  • 225g self raising flour
  • 50g Stork tub
  • 25g golden caster sugar
  • 100g glace cherries, halved
  • 1 egg, beaten with sufficient Just Milk to make 150ml of liquid
  • To glaze: 1 egg and 1 tbsp milk, beaten
  • Mixing bowls
  • scales
  • knives & forks - table
  • measuring spoons
  • straight edged metal circular pastry cutters
  • pastry brush
  • non-stick baking paper
  • baking tray
  • sharp knife
  • chopping board
  1. Preheat oven to 200c (fan)/220c/Gas Mark 6
  2. Place the flour in a large bowl. Add the diced Stork and rub in until the mixture resembles fine breadcrumbs.
  3. Stir through the sugar followed by the halved glace cherries.
  4. Combine the egg and milk, beating lightly.
  5. Make a well in the centre and add the liquid.
  6. Mix to a soft dough using a table knife to avoid overworking the dough.
  7. Pat the dough out on the worksurface to approx. 2.5cm thick.
  8. Cut out scones using a straight edged metal cutter dusted with flour.
  9. Place on a lined baking sheet.
  10. Glaze the tops of the scones and add a little extra grated cheese.
  11. Bake in the oven for 10-12 minutes until golden brown.

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