Jubilee Victoria Scones

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

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.

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.