Jubilee Victoria Scones
The Jubilee Baking starts here!
Victoria Scones for a Jubilee Tea
Jubilee Victoria Scones from the Be-Ro Recipe Book
I am really up against it this month, so many blogging challenges that I really want to participate in, but so little time……so when I can do a double whammy, that’s a recipe that fits TWO challenges, that takes the pressure off, and makes the baking or cooking more enjoyable……and so it is with this recipe, Victoria Scones, as they are “fit to set before a queen” and they are also the FIRST recipe in one of my cookbooks, so they fit in with Dom’s FABULOUS Random Recipes event, which this month is to choose the FIRST or LAST recipe from a randomly selected book, and also Fleur’s Jubilee Baking Contest.…….I LOVE it when a plan comes together! Homemade by Fleur’s contest is being sponsored by Appliances Online, and there is also a prize up for grabs! I know my Jubilee bake may not seem fancy and it is a simple recipe, but it’s an old recipe that was originally featured in the 1928 Be-Ro recipe book, and they are fit to be set before a queen…..as it says in the original recipe.
Jubilee Victoria Scones
These scones are really moist, as they are baked in four large rounds, which are then pulled apart, before being split and buttered…..nothing can be better in my opinion. I used natural undyed cherries and then tarted them up a bit with patriotic Union Jacks, and why not! These were served alongside other baked treats the other afternoon, with home-made raspberry jam, clotted cream and butter of course. So, although these simple bakes are not covered in red, white and blue icing, I still think they fit the Jubilee bill……and, I am NOT a huge lover of lots of icing anyway, and it is my party!
Jubilee Victoria Scones
As for my randomly selected recipe book, it was as usual a bit of a faff, as I have so many books, so I asked my mum to select a book and then chose the FIRST recipe, as it fitted two events as I mentioned before……I have an idea to make these into savoury scones – omit the sugar and add cheese, and then use olives or cherry tomatoes to adorn you regal bake! I have also been doing more jubilee bakes, but you’ll have to wait for those – I was lucky enough to be invited to participate in the Forman & Field’s Jubilee Bake Off……more about that and my NEWLY developed recipes in the my next two posts…..and they even featured my photo of the Mystery Jubilee Box too……here is a sneak preview of my mystery box:
Jubilee Bake Off Ingredients
That’s all for today, I hope you enjoy my simple Jubilee Victoria Scone recipe, I’ll be be back later with more Jubilee bakes as I mentioned before, so stay tuned and get our your best bunting and tea pot! Karen.
Just out of the oven, Jubilee Victoria Scones
Jubilee Victoria Scones
Print recipe
| Serves | 4 |
| Prep time | 5 minutes |
| Cook time | 15 minutes |
| Total time | 20 minutes |
| Allergy | Egg, Wheat |
| Dietary | Vegetarian |
| Meal type | Bread, Breakfast, Dessert, Side Dish, Snack |
| Misc | Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot |
| Occasion | Birthday Party, Casual Party, Christmas, Formal Party |
| Region | British |
| Website | Be-Ro |
Ingredients
- 225 g (8 oz) Be-Ro Self Raising Flour
- pinch of salt
- 50 g (2 oz) margarine
- 50 g (2 oz) caster sugar
- 1 medium egg, beaten with milk to make 150 ml (¼ pint) liquid
- 8 glacé cherries
Note
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.
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. |
Random Recipes – First & Last
Jubilee Baking Contest
Be-Ro Cookbooks - Old and New
Isnt it just great when a plan comes together!?! I love these larger round scones they always feel more rustic and homemade as you tear into them, mind you I can’t imagine HRH does much tearing although I bet she loves a scone or two! These BeRo books are lovely aren’t they? I have a sort of pamphlet thing that came with a magazine that is from them and I even think the first recipe in that is a scone too! Lovely stuff Karen, thanks for entering and thanks for such lovely photos too! Xx
MY pleasure Dom and thanks for your wonderful comments……yes, that’s right, the first ever scone recipe that was published was this recipe, Victoria Scones, and I love the history that is behind all the recipes in these little books. NO, I bet HRH will have dainty little scones set before her, and NONE of the Colonial tear and share business! Karen 🙂
Wonderful scones, I love the bake and tear off approach, I think it helps to keep the scone slightly fresher.
I wasn’t going to do any Jubilee baking, (except the 100 cupcakes I’m making for C’s school picnic next week!) but have found myself drawn in, C and I made a very jolly cake at the weekend, and I even adorned some Brownies I sent to Tom with some crowns and flags!
I better post the jolly cake and enter it into Fleur’s event.
Have a great week. Jude x
That is SUCH a lovely thing that you and C have done…..I am sure Tom will LOVE them when they arrive too; do you get to talk with him often? I am always thinking about you and Tom……anyway, so another school BAKE-A-THON then JUde? LOL! You are amazing and I am sure the school just loves you! Thanks for your comments, as ever, it’s always lovely to see you here! Karen
I love that you bake these scones in rounds before pulling them apart, what a perfect idea and great for parties!
Thanks Kathryn, it also keeps them fresher for longer too!
You just cant beat an English scone so I think these are perfect for baking during the Jubilee celebrations. I could eat one right now! Love the little flags too. Thanks for entering my bloggers Jubilee baking competition.
My pleasure Fleur, and it gave me a chance to indulge in some baking, again! LOL!
Lovely looking scones – definitely fit for a Jubilee party! I love hitting multiple challenges with one recipe so I know exactly how you feel when things go to plan 🙂 Can’t wait to see your bake from your mystery box 🙂
Thanks Ros…..yes, it was a bit of a triumph…..hehehe! 🙂
I think there may have been a hiccup with your website last night as it wouldn’t accept my comment and then couldn’t locate your site at all. Maybe it was caused by traffic?
Anyway, love these pull apart scones, I haven’t done a skerrick of jubilee cooking but these are so enticing I might have to.
Ah yes, it was a hosting problem……but it should all be okay now! Thanks for letting me know….and thanks for your lovely comments too!
love these ! they look amazing and the pull-apart feature I find always ensure the moistest scone.
Thanks – keeping them large like this did make them moister.
Those scones look delicious Karen, but it’s those glace cherries (which I have never heard of) that look just like four little jewels. Beautiful presentation…
Thanks very much…..now you mention it, they do look like jewels!
Lovely! This is the second time I’ve said this tonight but I think we get so used to our bakes being glamorous and all tarted up with icing and the like that we can forget how good the simpler things are. These look delicious Karen!
Thanks! 🙂 I feel the same way and I am not a lover of loads of icing either…..so, I thought these fitted the bill in an understated way.