Method

• Mix  the dry ingredients together.
• Add the butter, milk and cream, then rub with your fingers until all the ingredients are fully incorporated – be careful not to over mix.
• Chill for 1 hour
• On a lightly floured surface roll the mix to a 1 inch thickness
• Cut out, using a 1.5 inch pastry cutter and place on a tray lined with parchment paper
• Using a pastry brush coat the top of the scones with the egg mix and bake at 180C for 10 mins
• Allow to cool and cut in half and serve with clotted cream and cherry compote

Cherry Compote

• Place all the ingredients in a medium-sized pan and bring to the boil. Reduce the heat to low and simmer for about 10 minutes, or until the cherries have softened and start to release their juices.
• Stir the compote and continue cooking for about 45 minutes, or until thickened.
• Allow to cool to cool before placing into the scone.
• This will give you about 2 jam jars if you want to keep for up to 4 weeks