Cherry Scones

1. In a large bowl sieve the flour and then rub the butter into the flour until the mixture resembles fine breadcrumbs.

2. Stir in the Fruisana and cherries, mix well. Beat the egg and then add with enough milk to make a soft dough.

3. Turn the dough onto a floured work surface and knead gently until smooth. Roll out until approx. 40mm (1½ inch) deep.

4. Cut out using a 75mm (3 inch) fluted cutter, remembering not to twist the cutter. Re-roll the dough and cut out remaining mixture. Then place the scones on a lightly greased baking tray.

225g self-raising flour
50g butter
25g Fruisana Fruit Sugar
100g glacé cherries, chopped
1 large egg
6 - 8 tbsp milk