Scones are so simple but can be hard to get right. The problem usually lies within the mixing or, should I say, over mixing.
So let’s take a look at the steps required to achieve the perfect Marzipan and Cherry Scone UK recipe:
The Butter should be very cold when starting the recipe.
Refrigerated is best, then cut with a cold knife or scissors to avoid over handling – it sounds a bit much, but trust me here will contribute to the perfect scone.
When combining the flour with sugar and Butter, you must ensure the butter end up as small as you can get it.
The mixture should look like fine breadcrumbs for the best outcome.
The hard part here is; when touching the mixture to achieve this breadcrumb-like consistency, your toasty warm hands can be a problem. Drop your hands into cold water for 20-30 seconds before you begin.
To be sure of your scones’ good rise, add the baking powder once you have mixed the flour and sugar.
Baking powder does not like being mixed too much, so for this Marzipan and Cherry scone recipe, or all other baking recipes, of course. Add the baking powder at the last possible moment.
Combine the milk and vanilla before adding to the scones so distributed evenly; it will add another delicious dimension to your scones.
When you are ready to combine the wet and dry ingredients – DO NOT OVERMIX
This is an essential part of all! Under no circumstances should you miss this important step when making this Marzipan and Cherry Scone recipe.
I’ve been overmixing and making this mistake for most of my adult life, and I urge you to learn from this right now. You should mix only five times, then transfer the mixture onto a lightly floured surface. Mixing too much at this stage will result in rock buns.
Do Not Over Mix This Marzipan and Cherry Scone Recipe!!!
Shaping the Marzipan and Cherry scones should not take much time.
I always avoided making scones because it takes too long to use a cutter and create a beautiful crinkled edge. Cutting like this can also lead to overhandling, which will result in a hard scone.
Do we really need perfectly round scones? I now push the mix together and cut it into triangles, rustic and beautiful!
Always brush with beaten egg before placing them in the oven.
This gives the scones a beautiful golden colour and a hard finish; the last thing we want is pasty white scones with our tea.
Cool well before cutting into that bad boy.
I know you want to try one of these delicious scones as soon as they leave the oven. But, they will be too soft and crumbly, so please refrain. Give them at least 15 minutes to form a nice crisp outer layer. Then, you can smother them in Butter until your heard is content.
So now you have the perfect Marzipan and Cherry Scone Recipe! Enjoy it again and again.
Share your Scones on our Facebook Page; I look forward to seeing them 🙂
Are you looking for a good plain old scone recipe?
- 350 grams self-raising flour
- 50 grams of sugar
- 100 grams of butter
- 1 teaspoons baking soda
- 1/2 cup glacier cherries
- 11/2 cup cubed ready made marzipan
- 1 teaspoon vanilla essence
- 150 millilitres whole/full-fat milk
- 1 egg
- Pre-heat oven to 200 degrees Celcius
- Mix the flour and sugar bowl
- Cube the butter with a cold knife ensuring not to handle it too much
- Rub the butter with your fingertips into the flour and sugar mixture
- Add the baking powder, chopped cherry, and marzipan, and mix a little to combine
- Combine the milk and vanilla essence together thoroughly
- Pour the milk into the dry mixture and mix gently with a spoon – no more than 5 times around the bowl
- Transfer the mixture onto a lightly floured surface
- Push the dough together carefully without pressing down too firmly
- Shape the dough into your desired shape and cut into squares or triangle (you can also make a round scone with a cutter but this can lead to overworking)
- Grease a baking tray with some butter then transfer the scones onto the tray
- Brush the top of the scones with the beaten egg and cook in the centre of your preheated oven for 12 minutes
- When golden brown on top, remove and allow to cool for 15 minutes
Feel free to ask a question or leave a comment below, I love chatting to you guys about food 🙂