Tander light scones with a flakey interior and golden crunchy exterior. Filled with fresh cherries, these are perfect for afternoon tea.
2. Whisk eggs in a separate bowl, add cream and vanilla extract and whisk to combine.
3. Rub butter into flour until it has the texture of bread crumbs with some larger chunks of butter remaining.
4. Add in fresh cherries tossed in flour and mix through.
5. Add in cream mixture and use a fork to combine. The dough will be quite shaggy.
6. Turn dough out onto floured surface, knead a couple of times, split into two and shape each portion into a disc. Then cut both discs into 6 wedges.
7. Refrigerate wedges for 30 minutes, brush with egg wash and bake for 15 minutes until golden.