Cherry Scones

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 450g self-raising flour
• 1 tsp bicarbonate of soda
• 100g cold butter, diced
• 2 tbsp caster sugar
• 284ml pot buttermilk
• 2 tbsp milk
• 2 tsp vanilla extract
• 100g glacé cherries, chopped
• clotted cream and cherry or strawberry jam, to serve

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 220°C (425°F). Lightly flour a baking tray.

2. In a large bowl, mix the self-raising flour, bicarbonate of soda and caster sugar. Rub in the cold diced butter with your fingertips until the mixture looks like fine breadcrumbs.

3. Stir in the chopped glacé cherries so they are evenly spread through the flour mixture.

4. Stir the vanilla extract into the buttermilk. Pour most of it into the dry ingredients and mix with a knife, adding the rest as needed, until a soft dough forms. Do not overwork it.

5. Turn the dough onto a lightly floured surface and pat it to about 2.5 cm (1 inch) thick. Cut out rounds with a 6 cm (2 1/2 inch) cutter, pressing the scraps together once to cut more.

6. Place the scones on the floured tray, leaving space between them. Brush the tops with the milk.

7. Bake for 12 to 15 minutes until risen and golden brown and the bases sound hollow when tapped.

8. Cool on a wire rack for a few minutes. Serve warm or cooled with clotted cream and cherry or strawberry jam.