Creamy scones with black cherry jam

Cook time: 40 min. cook time
10 mins preparation time

View the requirements


  • 10 tablespoon(s) whipped cream
  • 10 teaspoon(s) Hero Black Cherry Jam
  • to dust the worktop
  • 1 dash of flour
  • for the scones
  • 500 g self-rising flour
  • 75 g unsalted butter
  • 120 ml milk
  • 4 tablespoon(s) light brown sugar
  • 4 teaspoon(s) baking powder
  • 2 - eggs

Kitchen equipment

  • Mixer
  • Rolling pin
  • Baking paper
  • Round cookie cutter


How to make this British classic: Combine the butter, sugar, baking powder and self-rising flour using the mixer. Gradually add the milk and 1 beaten egg until you have a lovely soft dough.Lightly dust the worktop with flour and roll out the dough using a roller. The ideal thickness for the dough is approximately 1.5 centimetres. Then cut out rounds from the dough using the cookie cutter and brush them with some egg yolk. Preheat the oven to 225 °C. Line the baking sheet with baking paper and bake the scones for approximately 10 minutes until golden brown. Leave the scone to cool for a few minutes and in the meantime whip some cream. Carefully slice them open and serve with whipped cream and Hero Black Cherry Jam!