Scones are best made on the day of serving. Canned cherries can be replaced with morello sour cherries, if preferred. Pat cherries dry with absorbent kitchen paper.
415g can black stoneless cherries in syrup, well-drained
2 tablespoons raspberry jam
1 ½ tablespoons softened, unsalted butter
25g unsalted butter, melted
1 cup icing sugar mixture
½ cup chopped walnuts
1kg box Laucke Country Women's Scone Specialty Mix
½ cup caster sugar
50g unsalted butter, melted
¾ cup full cream milk
Plain flour, for dusting
Combine cherries with jam in a bowl. Mix well.
To make dough, place the contents of one sachet of scone mix into a large bowl, reserving remaining for another use. Stir in sugar.
Make a well in the centre. Add butter and milk. Using a flat-bladed knife, stir in a cutting motion until dough just starts to come together. Bring together using your hands into a ball.
Lightly dust a bench with flour. Turn out dough. Gently knead for about 2 minutes to form a smooth, firm dough. Divide into six equal portions.
One at a time, roll out each portion into a 12cm square on lightly floured bench. Rotate square into a diamond-shape. Spread with 1 teaspoon of the softened butter. Arrange 7 to 8 cherries down the centre, to within 1/2cm of each end.
Fold the two opposite corners on the sides of the dough, slightly over-lapping, to join in the centre. Place on two large oven trays lined with baking paper. Brush with melted butter.
Cook in a moderate oven (180C), swapping trays halfway, for about 18 to 20 minutes, or until golden brown. Remove. Stand on trays for 5 minutes. Transfer to a wire rack to cool completely.
Place icing sugar in a bowl. Gradually stir in 1 to 1½ tablespoons water to form a smooth, thick consistency.
Drizzle icing over top of scones. Sprinkle with walnuts. Stand until set before serving.