Jubilee Victoria Scones recipe
|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|
|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.|
Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
Heat oven to 200ºC, 400ºF, Gas Mark 6 and grease a baking tray.
Mix flour and salt, rub in fat.
Stir in sugar and mix to a soft dough with the egg and milk reserving a little to brush the tops.
Knead lightly on a floured board and divide into 4.
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.
Brush with egg and milk and place half a cherry on each quarter. Bake for about 10-15 minutes.
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