Cherry Scones

From the forum:

8oz WHOLEMEAL SELF-RAISING FLOUR
PINCH OF SALT
3oz BUTTER (or substitute)
3oz FRESH CHERRIES (halved and stoned) OR GLACE CHERRIES
4fl.oz MILK (DAIRY OR SOYA)

Put the flour and salt into a bowl. Rub in the butter until the mixture resembles fine crumbs. Stir in the sugar and cherries, then add enough milk to give a soft, managable dough. Knead gently (better with cool hands!) on a light;y floured surface, then roll out to about 2cm thick. Stamp out 3" rounds and roll to make th remaining scones. Place fairly close together on a lightly greases baking sheet and bake in the oven at 220 C, 425 F, or gas mark 7, for about 10-15 mins, until golden. Cool on a wire tray. Best eaten the same day - as if they would last any longer!!