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.
Marzipan Cherry Scones
Ingredients
- 450 g (3 + 3/4 cups) self raising flour
- 2 slightly rounded tsp baking powder
- 75 g (1/3 cup) softened butter
- 65 g (1/3 cup) caster (superfine) sugar
- 150 g (5 + 1/3 oz) marzipan, cut into small dice
- 150 g (5 + 1/3 oz) glace cherries, halved
- 2 large eggs
- 1 tsp vanilla extract
- about 200ml (scant cup) full fat milk
Instructions
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Heat the oven to 220C/425F/gas mark 7 and line a baking sheet with baking parchment or a silicone liner.
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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.
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Whisk together the eggs and vanilla extract in a measuring jug, add enough milk to bring the mixture up to 300ml (1 + 1/4 cups), whisk together.
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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.
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Mix everything together to form a soft dough, it should be a bit sticky, don't overwork it.
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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.
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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.
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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.
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Bake for 10-15 minutes for small scones, or 15-20 for large ones, until well-risen and golden.
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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.
I am sharing these with Cook Blog Share, Totally Talented Tuesdays, Create Link Inspire, Foodie Fridiy, Fiesta Friday, Foodie Friends Friday, Friday Favourites and Fabulous Foodie Fridays
GFLife247
May 29, 2015 at 12:27 pmWhile you might be short on stories to share, the description of the stones is beautiful. And, they look so rich as well. Thanks for sharing. Happy FF and have a fabulous weekend!
FrugalHausfrau
May 29, 2015 at 12:49 pmIf a picture is worth a thousand words, you said a lot! I think the marzipan is a brilliant addition – I sometimes add it to my muffins if I have a bit left, but the scones! They’re just inspired. Almond and cherry is just a great combo. Thanks for bringing this to Fiesta Friday!
hannahhossack
June 1, 2015 at 9:07 pmThank you 🙂 I absolutely love marzipan, well anything almond really!
Margherita
May 29, 2015 at 1:55 pmDelicious and beautiful photos as always!
hannahhossack
June 1, 2015 at 9:09 pmThank you!
Girl and the Kitchen
May 29, 2015 at 2:54 pmEvery time I see scones, I am reminded of how much I love them and decide I will make them….but I never seem to! This time I think I will actually make them because the Marzipan seems too good to pass up!
hannahhossack
June 1, 2015 at 9:23 pmI love scones 🙂 I make them fairly often as they are so quick! And the marzipan makes these ones even better 🙂
Michelle @ Giraffes Can Bake
May 29, 2015 at 2:57 pmThese look awesome, there’s a very good reason cherry and marzipan is a classic combo!
hannahhossack
June 1, 2015 at 9:23 pmThank you 🙂 I’ve been eating them with cherry jam for a double cherry hit!
chefjulianna
May 29, 2015 at 8:37 pmYum! I can just imagine the Queen nibbling away on these scones at a high tea! Very elegant! 😀
hannahhossack
June 1, 2015 at 9:26 pmHa ha! Thanks Juliana 🙂
bakeplaysmile
May 29, 2015 at 10:40 pmYum! These are such a great alternative to the traditional scones!! Cherry and marzipan is just such a classic flavour combination. Thanks for linking up with our Fabulous Foodie Fridays party!
hannahhossack
June 1, 2015 at 9:39 pmThank you! I ate them with cherry jam for a cherry overload 🙂
Loretta
May 30, 2015 at 12:41 amOh wow, beautiful!
hannahhossack
June 1, 2015 at 9:39 pmThank you 🙂
carolinescookingblog
May 30, 2015 at 1:11 amThese sound delicious. I love when marzipan gets that bit gooey, so these sound great!
hannahhossack
June 1, 2015 at 9:40 pmThank you! I love the crispy caramelised bits around the edges 🙂
sarahgiebens
May 30, 2015 at 11:36 amYummy!
Lauren @ Create Bake Make
May 31, 2015 at 8:49 pmIt’s good to hear others have the same problem too, I think your recipe more than makes up for it – these look great!
hannahhossack
June 1, 2015 at 9:45 pmThank you! I’m quite a quiet person and unfortunately that extends to my writing as well…I enjoy it, but often struggle to find words…
Fionnuala
June 2, 2015 at 7:49 pmI love anything with marzipan. These look delicious. You are right about scones going stale quickly. They really do need to be eaten fresh. #cookblogshare
hannahhossack
June 5, 2015 at 7:58 pmMe too! I’d happily eat a block of it 🙂
Dragons And Fairy Dust
June 3, 2015 at 10:53 amI love cherry scones and the marzipan addition is genius. They look lovely
hannahhossack
June 5, 2015 at 8:00 pmThank you! I love marzipan so add it to anything I can!
TwinsplusTwo
June 4, 2015 at 7:56 pmI make cherry scones a LOT, I really like the idea of adding marzipan! #recipeoftheweek
hannahhossack
June 5, 2015 at 8:02 pmMy partner absolutely loves glace cherries, so cherry scones get made here a lot too 🙂
Helen at Casa Costello
June 11, 2015 at 4:27 pmGood grief, these are just my cup of tea – in fact, they’d be perfect with a cuppa! Just brilliant photos as usual. Thanks so much for your entries into #Bakeoftheweek x
hannahhossack
June 26, 2015 at 9:20 amThanks Helen, and yes, they are perfect with a cuppa! (or two) x
choclette
June 12, 2015 at 12:51 pmLove, love, love the idea of these scones. Cherries and marzipan are a great combination AND I have never had marzipan in a scone before – this must be remedies. Visiting via #Bakeoftheweek
hannahhossack
June 26, 2015 at 9:31 amThank you! I LOVE marzipan in scones…or just in anything really… 😛
lucyparissi
June 16, 2015 at 10:26 amI love everything about these – marzipan is a weakness of mine! I have yet to make scones sliced this way I must remedy that soon! Thanks for linking with #CookBlogShare
hannahhossack
June 26, 2015 at 9:44 amThanks Lucy 🙂 I’ve got a thing for marzipan too, if we have a packet in the cupboard it will gradually decrease in size as I nibble bits off… x