Preheat the oven to 200°C/400°F/Gas Mark 6.
Put the flour, salt, bicarbonate of soda and butter into a bowl and, using your fingertips, rub in the butter until the mixture resembles breadcrumbs.
Mix in the sugar, then quickly mix in the buttermilk, a splash of milk, the vanilla extract and cherries and bring together to form a soft dough. Try not to knead, as the dough will become tough.
Press the dough out onto a lightly floured surface to about 2 cm/ 3/4 in thickness and, using 4 cm/1-1/2 in cutters, cut out 15–17 rounds.
Transfer the rounds to a lightly floured baking sheet, brush with the remaining milk and bake for 12–15 minutes until golden and well risen.
Serve with Devonshire clotted cream and the Raspberry and Rose Jam.
This mini cherry scones recipe is excerpted with permission from <a href="http://www.amazon.com/gp/product/186205973X/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=186205973X&linkCode=as2&tag=craftfocom-20">"Style Me Vintage: Tea Parties: A Guide to Hosting Perfect Vintage Events"</a> by Betty Blythe and published by Pavilion.