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Cherry and Date Scones


  • 225g self raising flour
  • 1 teaspoon baking powder
  • 50g softened unsalted butter
  • 25g caster sugar
  • 150ml milk
  • 30g chopped dates
  • 30g chopped glacé cherries
  • 1 egg beaten
  • 1/2 tablespoon demerara sugar


  • Pre-heat oven to 200ᵒC with a fan.
  • Using a bowl, place the flour and baking powder. Mix until combined.
  • Add butter into the flour and mix until it resembles fine breadcrumbs.
  • Add in caster sugar, chopped dates, and cherries.
  • Create a well in the center of the bowl and add milk, using the blunt edge of the knife cut into the mixture until it forms a sticky dough.
  • Transfer the dough onto a floured surface and work the dough by dusting flour until it’s no longer sticky.
  • Roll out the dough to 2cm thick and cut them using a 5cm fluted round cutter.
  • Place the scones on two baking sheet trays then brush with beaten egg and sprinkle demerara sugar on top.
  • Bake for 12 minutes until golden brown.
  • Transfer the scones to a wire rack and serve with a spread of jam.