Ingredients

• 225g self-raising flour
• Pinch of salt
• 55g butter
• 25g caster sugar
• 150ml milk
• 1 egg, beaten
• 200g cherries

Method

1. Preheat oven to 220c. Prepare a baking sheet with parchment.
2. Mix together the flour and salt and rub in the butter. Stir in the sugar.
3. Add the milk slowly to get a soft dough – add the cherries as it starts to come together.
4. Turn onto a floured work surface and pat out into a round 2 cm thick. Try not to over-work it or the scones will be rubbery. Use a cutter to stamp out rounds and place on the baking sheet.
5. Lightly brush the top of each scone with beaten egg. Bake for 12-15 minutes until well-risen and golden.
6. Cool on a wire rack and serve with butter and jam.

Variations 2 large granny smith apples (about 175g) and 1 generous tsp cinnamon; a pinch of demerara on top of the egg wash

100g cranberries & 100g white chocolate