If you’re having visions of some Godly concoction involving cherries macerating in milk, please stop.

I’ve taken the liberty of renaming this recipe.

While I desperately wanted to call them the more neat and tidy Cherry Cream Scones, I simply couldn’t do it. There is, after all, no cream in this recipe whatsoever. Only milk.

Hence, Cherry Milk Scones.

The recipe is based, heavily, on one by the lovely Nigella from the fabulously named cookbook, How To Be A Domestic Goddess.

With these scones, Nigella, surely I am on my way.

I’ve made the recipe my own by adding dried sour cherries, in homage to the land where I currently live. Or, because I had them lying around.

Incredibly, they taste one hundred times better than they look. Trust me.
The secret is the creme of tartar.

And I must agree with her. These are the best scones I, too, have ever eaten.  Bravo, Lily, whoever you are. Delicious.

They’re also delicious with some très English lemon curd.

If you’re wondering, yes.
I did eat two.