Preheat the oven to 220°C/ 200°C fan/ gas mark 7/ 425°F
Grease the baking tray with a little butter or use a liner (which you don’t need to grease)
Sift a little flour onto your worktop or rolling out mat
Roughly chop the cherries into quarters
To make the scones:
Mix the flour and salt in a large mixing bowl. Grate the butter into the mixture and rub it in with your fingertipsTo rub in, have your palms up and move your thumbs over fingers from the little fingers inwards
Stir in the sugar and cherries. Add the milk and combine to make a smooth dough. Use a knife and then your hands
Transfer the dough to the floured surface and pat with your hand to make a level top, at least 2cm thick
Cut out the scones and move to the baking sheet. Pull the remaining dough together and repeat until all the dough is used
Brush the tops of the scones with milk or sprinkle with a little flour
Cook for 12-15 minutes until golden. Cool on a wire rack
Serve with butter.
Notes
Everyday Cooks tips:
Butter:
If your butter isn't frozen, use it straight from the fridge and cut into small cubes
Storage:
Scones are best eaten on the day they are made, but will keep for a couple of days in an airtight container in the fridge. Refresh in the oven for 4-5 minutes or the toaster for a minute