225g self-raising flour, plus extra for dusting
1 tsp baking powder
2 tbsp caster sugar
50g cold butter, cut into cubes
2 free-range eggs; 1 to beat with milk and 1 yolk only
30g glacé cherries, washed to remove any syrup and chopped
Preheat the oven to 200C/Fan 180C
Line a baking tray with baking paper.
Put the flour, baking powder and sugar in a large mixing bowl.
Add the butter and rub in until the mixture resembles breadcrumbs.
In another bowl, beat together the egg and milk.
Add to the flour mixture, along with the glacé cherries, stirring to form a dough. Turn out onto a floured work surface and knead briefly until smooth.
Gently press the dough out to a thickness of 2.5cm and cut out circles using a biscuit cutter.
Arrange the scones on a baking tray, spaced slightly apart, and brush the tops with the beaten egg yolk.
Bake for 10–12 minutes, or until golden-brown and risen.