Secret Scones Recipe By Ainsley Harriott

Dear readers,

There are Scones and then there is Scones.  If you happen to live in the UK you probably know exactly what a real British Afternoon tea session looks like and what perfect scones taste like. However, some of you readers,including myself from Sweden, might have never experienced a true British afternoon tea with authentic, English scones. Therefore, today I am super excited that PYL has been given a treat from a well know chef in the UK. Ainsley Harriott  has kindly shared his secret recipe for cherry and cinnamon scones and today my dear readers, I  have been granted the permission to share that amazing recipe with all of you, so that you can experience your very own British Tea Party,  while wearing your favourite pair of Pretty You slippers wherever you are in the world!


Cherry & Cinnamon Scones

-By Ainsley Harriot

 "Remember for light scones that are nicely risen, handle the dough gently and as little as possible.

The mixture needs plenty of air so it’s important to sift the dry ingredients…

Good luck they’ll be great."

You can drop the cherries/cinnamon and use 100g of sultanas instead or just leave them plain.

280g (10 oz) plain flour

1 tablespoon baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

55g (2 oz) unsalted butter, diced

25g ( 1 oz) caster sugar

150ml (0.5 oz ) milk

1egg, beaten

175g (6 oz) canned black pitted cherries, drained and coarsely chopped

A lined baking sheet or floured?

(rub with a little fat/oil over the surface of the tray sprinkle over flour and shake off the excess)

Preheat oven 220C/425F/Gas7

Sift the flour, baking powder, salt and cinnamon into a large bowl and mix. Stir in the diced butter, then using the tip of your fingers rub in the butter lightly until it resembles coarse breadcrumbs.

Add the sugar and stir to mix.

Beat the milk and eggs together. Make a well in the centre of the dry ingredients and pour in the milk/egg mixture along with the chopped cherries and, using a round bladed or palette knife gently bring the mixture together to form a soft dough.

Turn out onto a floured surface and knead very briefly for about 30 seconds until just smooth.

Do not over knead or the scones will be tough.

Using your hands and fingers press out the dough to a rough circle about 1inch/2.5cm thick and then cut into 6-8 wedges.

Dust with flour and bake as below.

Alternatively once pressed out cut into circles using a fluted cutter dipped in flour foreach scone.

( no twisting just a straight cut down or the scones will rise unevenly)

For these brush the tops with a little milk or for a rich colour mix a little milk with an egg yolk and lightly brush the top taking care none runs over the edge/sides.

Pop onto the floured baking sheet and bake for 15-18 minutes until risen and golden.

Remove from the oven and place on a wire rack until cool enough to handle.

 "Great with some clotted cream." (Harriott)

If you would like to know how to make the perfect brew” or cup of tea to go with your new baked scones, or just fancy learning some other super interesting facts about tea, visit this amazing website called UK Tea and Infusion Association.

Stay Pretty and enjoy your British afternoon tea and scones because I surely will!



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