Fellow bloggers, do you ever have those days where you can’t for the life of you think of anything to write…? I’m having one of those…I sat for at least an hour trying to come up with something to say but instead just ended up procrastinating on Pinterest (on which I spend FAR too much time) and didn’t write a single word… So now I’m just writing about having nothing to write and I apologise for the short post!
On to the scones. I had a hankering for them, a huge tub of self raising flour to get through, some leftover marzipan and a lot of glace cherries; all of which resulted in these marzipan and cherry scones. They are moist and tender, as a good scone should be, and incredibly quick and easy to make. The only things to remember to ensure a good, light scone are that the dough should be quite soft and sticky, and that you shouldn’t overwork it; keep a light hand, mix it just enough to bring it together and whatever you do don’t knead it. I made eight large scones, but you can make up to sixteen smaller ones if you prefer.
The bits of marzipan around the edges get gloriously toasted and chewy, and are delicious with the sweet cherries. The scones themselves are only slightly sweet, so they are delicious for breakfast, or indeed at any time of day, and are so quick to make that you can satisfy a craving within half an hour. I like to eat mine split and spread with jam, Damian likes his toasted and buttered, both ways are delicious. They do stale quickly though, so pop any that you aren’t going to eat within a day in the freezer; allow them to defrost at room temperature then refresh in a low oven for 5 minutes or so when you want to eat them.
- 450g (3 + ¾ cups) self raising flour
- 2 slightly rounded tsp baking powder
- 75g (1/3 cup) softened butter
- 65g (1/3 cup) caster (superfine) sugar
- 150g (5 + ⅓ oz) marzipan, cut into small dice
- 150g (5 + ⅓ oz) glace cherries, halved
- 2 large eggs
- 1 tsp vanilla extract
- about 200ml (scant cup) full fat milk
- Heat the oven to 220C/425F/gas mark 7 and line a baking sheet with baking parchment or a silicone liner.
- Mix together the flour and baking powder in a large bowl. Add the butter and rub in with your fingertips until it resembles breadcrumbs. Stir in the sugar then the marzipan and cherries.
- Whisk together the eggs and vanilla extract in a measuring jug, add enough milk to bring the mixture up to 300ml (1 + ¼ cups), whisk together.
- Set aside 2 tbsp of the milk and egg mixture in a small bowl to glaze the scones with, then add the rest to the flour.
- Mix everything together to form a soft dough, it should be a bit sticky, don't overwork it.
- Turn the dough out onto a lightly floured surface. To make 8 large scones, shape the dough into a round disc, about 2cm/1in deep; use a sharp knife to cut the round into 8 wedges, dip the blade of the knife into flour after each cut to prevent it from sticking.
- To make 12-16 small scones, divide the dough in half and shape each half into a round as above, cut each round into 6-8 wedges.
- Place the wedges on the baking sheet, slightly spaced apart. Brush the tops with the reserved egg mixture, avoid letting it drip down the sides or it can prevent them from rising properly.
- Bake for 10-15 minutes for small scones, or 15-20 for large ones, until well-risen and golden.
- Transfer to a wire rack to cool. Once cooled, freeze any scones that are not going to be eaten within the next day (they go stale quickly). To use frozen scones, allow to defrost at room temperature, then refresh in a low oven for 5-10 minutes.