Jubilee Victoria Scones Yum Jubilee Victoria Scones Print recipe Print with main photo Print text only 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.