Cherry and vanilla scones

Preheat the oven to 230°C/210°C fan/Gas 8.

Sift the flour and salt into a large bowl and mix together. Using your fingertips, rub in the butter until you have a fine breadcrumb texture. Add the cherries whole.

Make a well in the centre. Stirring gently with a fork, add enough of the yogurt into the dry ingredients to create a soft dough, adding more yogurt if necessary. The dough should be soft but not sticky.

Turn out the dough onto a lightly floured work surface and gently shape into a rectangle that’s 4–5cm thick. Cut the dough into eight even rectangles and place on a baking tray. Brush the top of the scones with the beaten egg.

Bake in the centre of the oven for 10–15 minutes, until golden-brown on top. Cool on a wire rack. Serve split in half and spread with butter.