Steps
- Preheat the oven to 425°F / 220°C. Mix 450g of self-rising flour, ½ teaspoon of salt, and 1 teaspoon of baking soda.
- Rub in 100g of cold diced unsalted butter until crumbly, then stir in 2 tablespoons of superfine sugar.
- Mix in 284ml of buttermilk, half of 2 tablespoons of milk, 2 teaspoons of vanilla extract, and 100g of chopped candied cherries just until a soft dough forms.
- Pat 1¼in / 3cm thick on a floured surface. Cut out rounds with a 2in / 5cm cutter and transfer to a lightly floured baking sheet.
- Brush with the remaining milk and bake for 12-15 minutes, until golden and risen.