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Chocolate, Cherry and Almond Scones Recipe

.... Baking
Chocolate, Cherry and Almond Scones Recipe

Scones are a quick and easy recipe, that anyone can do, but they don’t have to be boring. There are so many flavour combinations that you can create that make a nice alternative to the traditional Sultana scone! Warm with butter or pop on some clotted cream, jam and grab a friend, because these mouth-watering treats will hit the spot with a nice mid-morning or afternoon cuppa!


  • 350g self-raising flour, plus more for dusting
  • ¼ tsp salt
  • 1 tsp baking powder
  • 85g butter (cut into chunks)
  • 3 tbsp. caster sugar
  • 175ml semi-skimmed milk
  • 1 tsp. vanilla extract
  • 1 tsp. almond essence
  • 100g of Lily O’Brien’s Milk Chocolate Drops
  • 150g Glace cherries (chopped)
  • 1 free range egg (beaten for glazing)


  1. Heat the oven to 220C/fan 200C/gas mark 7.
  2. Pop the self-raising flour into a large bowl, add the ¼ tsp. salt and 1 tsp. baking powder, and then mix together.
  3. Next add the chopped chunks of butter, rub in with your hands until it turns to fine crumbs, then stir in the caster sugar. (It’s a bit like a crumple topping at this point)
  4. Rough chop the cherries and Milk Chocolate Drops then add to the dry mix, give it a quick stir.
  5. Put the milk into a jug and heat in the microwave for about 30 secs until lukewarm.
  6. Add the vanilla extract and the almond essence to the milk then set aside. Don’t worry the essence doesn’t mix well, so give the liquid a quick stir before adding later.
  7. Put a baking tray in the oven covered with greaseproof paper.
  8. Now make a well in the dry mix, then add the milk mixture and combine it quickly with a knife – it will be quite a wet mixture at first.
  9. Spread a little flour onto the worktop and tip the dough out.
  10. Sprinkle the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Don’t overwork the dough!
  11. Pat the dough down until about 4cm deep.
  12. Take a 5cm cutter (smooth-edged can get a better rise) and push down and repeat to create your little scone rounds. There will be some edges of dough left, so scrunch together, again don’t overwork.
  13. Cut some more scones to get as many as you can from the dough.
  14. Leave on the side for 10 minutes to prove a little.
  15. Pop a clean tea towel over the top whilst you go make yourself a cuppa.
  16. Now brush the tops with a beaten egg, then carefully place onto the hot baking tray. If you like you can also sprinkle some extra caster sugar on top to give a nice glazed sweet crunchy top!
  17. Bake for 10-12 minutes until risen and golden on the top.
  18. These taste great just warm out of the oven with a nice spread of butter or cold on the day of baking, generously topped with jam and clotted cream.
  19. These keep well if you freeze once they have cooled.
  20. To reheat, defrost, then put in a low oven (160C/fan140C/gas mark 3) for a few minutes to refresh as and when you have friends or family pop round! Instant freshly baked scones. Yum!

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