Cherry Bakewell Scones

These cherry scones, studded with sticky marzipan chunks, have all the flavours of a Bakewell Tart, but in scone form! Delicious with a thick layer of clotted cream and a cup of tea.

cherry scones

The beginning of every new year brings the inevitable new year sort-out. For me, it’s a clear out of the baking cupboard, using up all the dregs left over from Christmas bakes, and 2016’s failed baking plans. The cherries were spares from the Christmas pudding, and the marzipan was the unused portion from the Christmas cake.

Aptly, Thursday 12th January marked national Marzipan Day, so there was plenty of marzipan-related inspiration floating about. After baking a Cherzipan cake to test out my Christmas mini loaf tins, I decided to combine the flavours into scone form. I’ve called them Bakewell Scones, and the mix of cherries, plus almond flavours from the marzipan, means it’s a fun twist on the traditional pastry-based bake.

I’ve got several scone recipes on Winberry Crumble already (sweet ones, like these coconut and summer fruit ones, or savoury cheese and chive scones) but I just love scones: they’re so easy to bake, and it’s easy to make just half a dozen scones, which means you don’t end up with loads left, going stale!

Scones are (in my opinion…) quite a light, although indulgent, treat, which is ideal for January. The post-Christmas period is often one of purging the festive feasts from our bodies. Having gorged on every kind of meat, cheese, and chocolate over the Yule period, thoughts turn to salad and yoghurts, and other light snacks- for diet reasons, or just as a form of detox. So with their delicate, airy texture and their flavourful fillings, scones are a perfect Post-Christmas pick-me-up.

I’m sure I’ve mentioned this before, but the key to stunning scones is light handing, a not-too-sticky mixture, and minimal rolling. Add just enough milk for the mixture to come together, and be very gentle with patting out ready for cutting. Don’t re-roll left over scraps, instead form them into a quasi-ball shape and enjoy warm straight from the oven.

The traditional scone serving is with jam and clotted cream, with arguments over which should go on first. For these, I’d recommend just clotted cream, as the marzipan makes them quite sweet, plus the cherries give them an added fruity flavour. I added a spoonful of sugar to these, but if (unlike me) you don’t like things too overly sweet, you can omit this.  They’ll still taste just as delicious!

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Cherry Bakewell Scones

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: 6 scones

Cherry Bakewell Scones

These cherry scones, studded with sticky marzipan chunks, have all the flavours of a Bakewell Tart, but in scone form! Delicious with a thick layer of clotted cream and a cup of tea.


  • 175g self-raising flour
  • ½ tsp baking powder
  • 50g butter
  • 50g marzipan
  • 50g glace cherries, washed and dried, and cut into quarters
  • 15g golden caster sugar
  • 125ml semi-skimmed milk


  1. Before you begin, you’ll need to prepare the marzipan. Cut it into small cubes then spread out on a baking tray lined with greaseproof paper and freeze for about two hours.
  2. Pre-heat the oven to 200°c/400°f/gas mark 7 and lightly dust a baking tray with flour.
  3. Sieve the self-raising flour and baking powder into a large bowl, reserving a tablespoon for the cherries. Cut the butter up into cubes and add this, rub the butter into the dry ingredients using your fingertips until the mixture resemble breadcrumbs. Use a knife to stir in the sugar. Toss the glace cherries in the reserved flour and stir this in, the stir in the frozen marzipan pieces.
  4. Slowly pour the milk into the dry mixture and stir together. Pour in enough milk for the mixture to come together but still be quite sticky (you might not need it all).
  5. Turn the dough out onto a lightly floured surface and bring together in your hands. Pat out to a thickness of about 2cm and use a medium sized circle cutter to cut out the scones. Cut them close together to prevent having to re-roll. Bring any leftover dough together and form into a round ball.
  6. Place the scones onto the floured tray close together, so they grow upwards and not outwards. Brush the tops with a drop of milk. Bake for about 15 minutes or until risen and golden brown. Cool on a wire rack. ▪

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