MilkyBar® & Cherry Scones
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Brand
These aren't just any cherry scones. We've combined the smooth, creamy sweetness of MILKYBAR® Mixins with the rich, fruity burst of dried cherries. Each bite offers a lovely balance of flavours, making these scones with chocolate (specifically, white chocolate) genuinely stand out. The generous white chocolate pieces melt beautifully, creating a wonderfully smooth texture that goes perfectly with the soft, light crumb of these artisanal treats. They offer a sophisticated yet comforting experience that customers will absolutely love.
Whether you're serving daily customers, planning for events, or providing meals in a busy setting, this cherry scone recipe is made with your needs in mind. The straightforward steps mean easy baking and consistent results, even in fast-moving kitchens. Their inviting look and delicious taste make them a flexible choice, fitting perfectly into morning meals, afternoon tea, or as a convenient snack throughout the day. These chocolate scones (with their distinct white chocolate twist) are a smart way to update your baked goods selection, offering both kitchen efficiency and a high-quality product that appeals to a wide range of tastes.
Find more inspiration with our offerings and ingredients to make your dessert range even better.
- 500g strong white flour
- 25g baking powder
- 80g unsalted butter
- 100g eggs (2)
- 200ml semiskimmed milk
- 80g caster sugar
- 50g Milkybar Mixins
- 15g dried cherries
- 50g egg (for egg wash)
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1Preheat oven to 190°C.
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2In a mixing bowl, mix the flour and baking powder together then add the butter and rub together until a breadcrumb-like texture forms.
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3Whisk the eggs, milk and caster sugar together separately. Pour this mixture into the bowl, then add the dried cherries and Milkybar Mixins. Stir gently until the dough just comes together into a soft ball.
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4Tip the dough onto a lightly floured surface and gently roll out to a 3cm thickness, then cut out and place on to a lined tray.
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5Brush the tops of the scones with beaten egg, then place in the fridge for 20 minutes to rest and chill. Brush again before placing in the oven.
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6Bake the scones for 15 minutes, or until risen and golden brown. Remove from the oven and allow them to cool on a wire rack.
| TYPICAL VALUES | Per 100g | Per serve | Adult RI | % RI* |
|---|---|---|---|---|
| Energy kJ | 1586 | 956 |
| |
| Energy kcal | 377 | 227 | 2000 | 11% |
| Fat g | 11.7 | 7.0 | 70 | 10% |
| of which: saturates g | 6.6 | 4.0 | 20 | 20% |
| Carbohydrate g | 57.6 | 34.8 | 260 | 13% |
| of which: sugars g | 14.3 | 8.7 | 90 | 10% |
| Fibre g | 2.2 | 1.3 | - | - |
| Protein g | 9.2 | 5.6 | 50 | 11% |
| Sodium g | 2.92 | 2.65 | 2.4 | 110% |
| Salt g | 0.93 | 0.56 | 6 | 9% |
Each scone typically contains:
| Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
956 kJ 227 kcal | 24.2g | 12.8g | 18.5g | 0.16g |
| 11%* | 10%* | 20%* | 10%* | 9%* |
of an adult's Reference Intake (RI)*
Energy per 100g: 1586kJ 377kcal
*Reference Intake of an average adult (8400 kJ/2000 kcal).