Jubilee Victoria Scones recipe

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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Imperial | Metric | USA

Converted from metric

  • 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


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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