My Dad’s favourite dessert is Black Forest Gateaux, however not something I relish making in the summer. We all like a scone so these black forest scones are an excellent compromise.

This recipe will make 8 x 65mm scones or 6 x 75mm scones

You will need:

• 200g Plain Flour (plus extra for dusting)
• 30g Coco powder
• 1tsp Cream of Tartar
• ½ tsp Bicarbonate of Soda
• 30g Caster Sugar
• 60g Butter
• 60g Dried cherries chopped in half
• 60g Dark chocolate (chopped)
• 7 tbsp Cold Milk
• 1 egg beaten for glazing

Optional Extra To Serve:

• Cherry Jam
• Double cream

Method:

• Pre heat the oven to 180 degrees grease baking sheet.
• Sift the flour, coco powder, cream of tartar and bicarbonate of soda together.
• Mix in the caster sugar, butter into the flour until the mixture resembles breadcrumbs.
• Stir in the halved cherries and chocolate until well distributed in the dry scone mix
• Gradually add the milk until you have a soft ball of dough. If your dough is a little dry add another tablespoon of milk.
• You do not want to over handle the dough or the will be hard and tough.
• Turn out onto a floured surface and gently press out (I use my finger tips and hands to press out the dough rather than squash it with a rolling pin) until about 2.5cm (1inch) thick.
• Use your cookie cutter to cut out your scones, place them gently on your prepared baking sheet. Reform the dough scraps and repeat.
• Glaze with the beaten egg and bake for about 15mins or until cooked.

I served mine with Cherry jam and lashing of cream!

These are best on the day of cooking but will keep for 2-3 days in an air tight container.