These James Martin cherry scones are soft, lightly crumbly, and studded with sweet bursts of cherry in every bite. They have a tender interior with a gentle crust, rich with buttery flavour and just enough sweetness to feel special without being heavy. This is an easy, classic bake that suits confident beginners and seasoned bakers alike. From start to finish, you are looking at around 35 minutes, making them perfect for a relaxed afternoon bake.
Ingredients
For the scone dough
- 350g self-raising flour
- 1 tsp baking powder
- 85g unsalted butter, cold and diced
- 3 tbsp caster sugar
- 175ml whole milk, plus extra for glazing
- 1 tsp vanilla extract
For the cherries
- 100g glacé cherries, rinsed, dried, and finely chopped
- 1 tbsp flour, for coating the cherries
How to Make James Martin Cherry Scones
- Prepare the oven:Preheat the oven to 220°C or 200°C fan. Line a baking tray with baking parchment and set it aside. This high heat helps the scones rise quickly and evenly.
- Mix the dry ingredients:Sift the self-raising flour and baking powder into a large bowl. Add the cold butter and rub it in with your fingertips until the mixture looks like fine breadcrumbs. Stir in the caster sugar.
- Add the cherries and liquid:Toss the chopped cherries in the tablespoon of flour, then gently fold them into the bowl. Make a well in the centre and pour in the milk and vanilla extract. Use a knife to bring everything together into a soft dough.
- Shape and cut:Turn the dough out onto a lightly floured surface. Bring it together gently, then pat it out to about 2.5cm thick. Cut out rounds using a 5cm cutter, pressing straight down without twisting.
- Bake the scones:Place the scones onto the prepared tray, brush the tops lightly with milk, and bake for 12 to 15 minutes. They should be well risen and lightly golden on top.
- Cool and serve:Transfer the scones to a wire rack and allow them to cool slightly before serving. They are best enjoyed warm.
Tips for Perfect Cherry Scones
Why did my scones spread instead of rising?
This usually happens if the butter was too soft or the dough was overworked. Keep the butter cold and handle the dough as little as possible.
How do I stop cherries sinking to the bottom?
Always coat the chopped cherries in a little flour before adding them. This helps distribute them evenly through the dough.
Can I make these scones lighter?
Yes. Use a light touch when bringing the dough together and avoid kneading. A gentle hand makes all the difference.
Serving Suggestions
- Serve warm with clotted cream and cherry or strawberry jam
- Enjoy with a cup of strong tea or fresh coffee
- Split and butter lightly for a simple treat
Storage
Room temperature
Keep the scones in an airtight container for up to 2 days. Reheat briefly before serving for the best texture.
Refrigerator
Refrigeration is not ideal as it can dry them out, but they will keep for up to 4 days if well wrapped.
Freezing
Freeze baked scones once fully cooled for up to 3 months. Defrost at room temperature and warm gently in the oven.
Nutrition
- Calories: 285 kcal
- Carbohydrates: 42g
- Protein: 6g
- Fat: 10g
- Saturated fat: 6g
- Sodium: 220mg
Nutritional values are approximate and provided as a general guide.
FAQs
Can I use fresh cherries instead of glacé cherries?
Yes, but they must be pitted, finely chopped, and very well dried. Fresh cherries add more moisture, so the texture may be slightly softer.
Can I make these cherry scones without sugar?
You can reduce the sugar, but removing it completely will affect both flavour and browning. A small amount is recommended.
What flour works best for scones?
Self-raising flour gives the best rise and texture. If using plain flour, add extra baking powder.
Can I prepare the dough in advance?
It is best baked fresh, but you can cut the scones and chill them for up to 12 hours before baking. Bake straight from the fridge.
Mary Berry 3-Layer Victoria Sponge Recipe
Course: DessertCuisine: BritishDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesLight, fluffy Mary Berry 3-Layer Victoria Sponge filled with strawberry jam and freshly whipped cream. A classic British cake perfect for any occasion.
Ingredients
225g unsalted butter, softened
225g caster sugar
4 large eggs
225g self-raising flour
1 tsp baking powder
2 tbsp milk
150ml double cream
2 tbsp icing sugar
4–5 tbsp strawberry jam
Fresh strawberries, sliced
Icing sugar, for dusting
Butter, for greasing tins
Baking parchment
Directions
- Preheat oven to 180°C (160°C Fan). Grease and line three 8-inch round cake tins.
- Place butter, caster sugar, eggs, flour, baking powder and milk into a large bowl.
- Beat with an electric mixer for about 2 minutes until pale, smooth and fully combined.
- Divide evenly between tins and level the tops.
- Bake for 20–25 minutes until golden, springy and cooked through.
- Cool in tins for 5 minutes, then turn out onto a wire rack to cool completely.
- Whip double cream with icing sugar until soft peaks form.
- Sandwich the sponges with strawberry jam and whipped cream.
- Dust with icing sugar and decorate with fresh strawberries before serving.
Notes
- Ensure butter is fully softened for best rise.
- Do not open the oven door early to prevent sinking.
- Sponge layers can be frozen unfilled for up to 3 months.
