Cherry scones

To serve:

cherry jam
clotted cream
icing sugar

1 Sift the flour and baking powder into a large bowl, add the butter and rub in until the mixture resembles fine breadcrumbs. Stir in the sugar and cherries. Beat the eggs in a measuring jug and add enough milk to make the mixture up to 300ml.

2 Pour over the flour mix and bring together to make a soft dough. Turn out on to a lightly floured surface, knead briefly and roll until 2cm-3cm thick. Using a 5cm fluted, floured cutter, cut out the scones. Place on a lightly oiled baking sheet.