- 50g (2oz) unsalted butter, softened
- 225g (8oz) self-raising flour, sieved
- 1tsp baking powder
- 40g (1½oz) caster sugar
- 150g (5oz) undyed glacé cherries, quartered
- 50g (2oz) flaked almonds
- 130ml (4½fl oz) skimmed milk
Heat the oven to 200 C, 180 C fan, 400 F, gas 6. Using your fingertips, lightly rub the butter into the flour and baking powder with a pinch of salt, until the mixture resembles fine breadcrumbs. Stir through the sugar, cherries and almonds, then make a well in the centre and pour in 100ml (4fl oz) of the milk. Stir quickly with a knife through the flour until the dough comes together. If it looks dry, add the rest of the milk.
Tip the mixture on to a floured surface, bring lightly together with your hands, then pat into a disc around 4cm (1½in) thick. Don’t overwork the dough, or your scones will be heavy. Scones should be handled as little as possible to keep them light.
Using a 5cm (2in) floured cutter, cut out rounds and place them on a floured baking sheet, then bake for 15 to 20 minutes, until golden on top and fragrant.
Serve immediately. They are delicious served with some cherry jam and a dollop of clotted cream.