James Martin Cherry Scones

These James Martin cherry scones are soft, lightly crumbly, and studded with juicy cherries for a gentle burst of sweetness in every bite. They have a tender interior with a golden, slightly crisp top, just as a good British scone should. This is an easy, reliable bake suitable for beginners, yet polished enough for afternoon tea. From start to finish, they take around 30 minutes, making them perfect for a relaxed weekend treat.

Ingredients

For the Cherry Scones

• 450g self-raising flour, plus extra for dusting
• 2 tsp baking powder
• 100g unsalted butter, cold and cubed
• 75g caster sugar
• 100g glace cherries, rinsed, dried, and chopped
• 2 large eggs
• 200ml whole milk, plus extra for glazing
• 1 tsp vanilla extract

How to Make James Martin Cherry Scones

• Prepare the Oven and Tray: Preheat the oven to 220°C (200°C fan). Line a large baking tray with baking parchment and set it aside.
• Mix the Dry Ingredients: Place the self-raising flour and baking powder into a large bowl. Add the cold cubed butter and rub it in using your fingertips until the mixture resembles fine breadcrumbs. Stir in the caster sugar and chopped cherries, coating the fruit well in the flour.
• Add the Wet Ingredients: In a jug, lightly beat the eggs with the milk and vanilla extract. Pour most of the liquid into the flour mixture, keeping a little back. Using a cutlery knife, gently bring the dough together, adding more liquid only if needed. The dough should be soft but not sticky.
• Shape and Cut the Scones: Turn the dough out onto a lightly floured surface and gently bring it together. Pat it out to about 3cm thick without kneading. Use a 5 to 6cm round cutter to stamp out the scones, pressing straight down. Gather and re-roll the trimmings gently if needed.
• Bake the Scones: Arrange the scones on the prepared tray, brush the tops lightly with milk, and bake for 12 to 15 minutes until well risen and golden. Transfer to a wire rack to cool slightly before serving.

Tips for Perfect Cherry Scones

Why are my scones spreading instead of rising?

This usually means the dough was too soft or overworked. Handle the dough lightly and make sure the oven is fully preheated.

How do I stop the cherries sinking?

Rinsing and drying the cherries removes excess syrup, and tossing them in flour helps them stay evenly distributed.

Can I make them lighter?

Using cold butter and working quickly helps create steam during baking, which gives a lighter texture.

Should I twist the cutter?

No. Press the cutter straight down. Twisting seals the edges and can prevent the scones from rising evenly.

Serving Suggestions

• Serve warm with clotted cream and butter
• Add strawberry or cherry jam for extra sweetness
• Enjoy with a pot of strong English tea
• Split and lightly toast the next day

Storage

Room Temperature

Keep the scones in an airtight container for up to 2 days. Warm gently before serving for best texture.

Refrigerator

Scones can be refrigerated for up to 4 days, though the texture will be slightly firmer.

Freezing

Freeze completely cooled scones for up to 3 months. Defrost at room temperature and warm in a low oven before eating.

Nutrition (Per Scone)

• Calories: 290 kcal
• Carbohydrates: 44g
• Protein: 7g
• Fat: 10g
• Saturated Fat: 6g
• Sodium: 210mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

James Martin Cherry Scones

Recipe by Clara WoodCourse: Afternoon TeaCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Soft, golden cherry scones inspired by James Martin, lightly sweet and perfect for afternoon tea.

Ingredients

• 450g self-raising flour

• 2 tsp baking powder

• 100g unsalted butter, cold and cubed

• 75g caster sugar

• 100g glace cherries, chopped

• 2 large eggs

• 200ml whole milk

• 1 tsp vanilla extract

Directions

• Preheat the oven to 220°C (200°C fan) and line a baking tray.
• Rub butter into flour and baking powder until breadcrumb-like.
• Stir in sugar and chopped cherries.
• Mix eggs, milk, and vanilla, then add to form a soft dough.
• Roll out, cut into rounds, and place on tray.
• Bake for 12–15 minutes until well risen and golden.

Notes

• Handle the dough gently for lighter scones.
• Always preheat the oven fully.
• Scones freeze well once cooled.