Cherry drop scones

Sift the flour, cream of tartar, bicarbonate of soda, sugar and salt into a mixing bowl. Make a well in the centre and add the eggs. Whisk together into a smooth, thick mixture.

Stir in the buttermilk until it forms a smooth batter.

Rub a little butter round a frying pan (you can use a square of kitchen roll). Add spoonfuls of the batter into the pan and allow to cook on either side for a couple of minutes until golden brown. Do not crowd the pan. Add a little extra butter when you do the next batch of drop scones.

For the topping, put the cherries into a hot pan and pour over the kirsch and a sprinkle of sugar.

Turn down the heat and allow the cherries to soften and for a sticky syrup to form, stirring occasionally.

Serve the drop scones warm with hot cherries, the syrup and clotted cream.