Buttermilk drop scones with cherries and yoghurt

Serves 4-6

(Jason Lowe Ltd)

400g cherries, stoned
150-200g thick Greek yoghurt
2-3tbsp clear honey for drizzling

For the drop scones

225g self-raising flour
1tsp baking powder
40g granulated sugar
1tbsp golden syrup
2 eggs, beaten
250-275ml butter milk
Butter for greasing and to serve

Pre-heat the oven to 180C/gas mark 5.

To make the dropped scones, sieve the flour and baking powder into a bowl, and then add the sugar. Stir in the golden syrup, eggs and enough of the milk to form a thick smooth batter that just drops off the spoon.

Heat a griddle pan, girdle or non-stick frying pan and rub it with a little butter. Drop spoonfuls of the mixture into the pan and let them cook for 3 minutes until bubbles rise, then turn them over with a palette knife or spatula and cook for another 2-3 minutes. Place them on kitchen paper while you are cooking the rest.

Serve warm with the cherries scattered over and a spoonful of yoghurt or crème fraîche, finished with a drizzle of clear honey.