Sour Cherry Scones
These are sweet and tart and so easy to make
Makes enough for: 8 scones
Ingredients
for the scones
- 225 g self raising flour plus extra for dusting
- 30 g xylitol
- 1 pinch fine salt
- 30 g butter, cubed
- 130 mls milk, plus extra for glazing
- 20 mls sour cherry concentrate
Method
- Place the flour, xylitol and salt into a stand mixer bowl
- Beat on a slow speed to combine
- Add the butter and beat until the mixture resembles bread crumbs
- Place the milk and sour cherry concentrate into a mixing jug
- Whisk to combine
- With the mixer running, slowly pour the milk in and mix until a dough forms
- Turn the dough out onto a lightly floured surface
- Roll into a ball and gently press down until 2cm thick
- Cut 8 wedges and place onto a lined baking tray
- Brush some milk on to the top of the scones and place into the fridge for 30 minutes
- Preheat the oven to 220° Celsius
- Place into the oven and bake for 20 minutes
- Remove from the oven and place onto a wire rack to cool
- Serve warm with jam and cream (optional)