Jubilee Victoria Scones recipe
| Serves | 4 |
| Prep time | 5 minutes |
| Cook time | 15 minutes |
| Total time | 20 minutes |
| Meal type | Bread, Breakfast, Dessert, Side Dish, Snack |
| Allergy list | Egg, Soy, Tree Nuts |
| Misc | Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot |
| Occasion | Birthday Party, Casual Party, Christmas, Formal Party |
| Region | British |
| Description | A classic scone recipe that was first published in the 1928 Be-Ro cookbook and that has been amended slightly for modern tastes, by using margarine instead of lard. |
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Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
Ingredients
- 7.9oz be-ro self raising flour
- 1 pinch salt
- 1.8oz margarine
- 1.8oz caster sugar
- 1 medium egg (beaten with milk to make 150 ml liquid)
- 8 glacé cherries
Directions
Step 1
Heat oven to 200ºC, 400ºF, Gas Mark 6 and grease a baking tray.
Step 2
Mix flour and salt, rub in fat.
Step 3
Stir in sugar and mix to a soft dough with the egg and milk reserving a little to brush the tops.
Step 4
Knead lightly on a floured board and divide into 4.
Step 5
Roll each piece to a round just over 1 cm (½ inch) in thickness and place on the baking tray. Cut across the top to mark each into 4.
Step 6
Brush with egg and milk and place half a cherry on each quarter. Bake for about 10-15 minutes.
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