Easy Victoria Scones Recipe

4 standard portions

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Ingredients

• 225 g Self Raising Flour
• ¼ tsp Baking Powder
• ⅛ tsp Salt
• 50 g Butter (cold and cubed)
• 50 g Caster Sugar
• 1 Egg (large)
• 100 ml Whole Milk (plus extra for glazing)
• 8 Glace Cherries (halved)

Method

1. Preheat your oven to 200°C (180°C fan/ 400F/ gas mark 6) and line a baking tray with non stick parchment paper.
2. In a large mixing bowl, combine the self-raising flour, baking powder, and a pinch of salt.
3. Add the cold, cubed butter to the dry ingredients, and rub the butter into the flour with your fingertips until it resembles coarse breadcrumbs.
4. Stir in the caster sugar.
5. Whisk together the beaten egg and milk. Create a well in the centre of the dry ingredients, and pour in the wet mixture. Use a dinner knife to gently mix the wet and dry ingredients together until just combined. Be careful not to overmix, as this can result in tough scones.
6. Turn the dough out onto a lightly floured surface and gently pat it out to about 2.5cm thickness. Divide the dough into four equal pieces and use your hands to shape each piece into a round.
7. Place the scones onto the prepared baking tray, leaving enough space between them for expansion. Score a cross on the top of each scone (being careful not to drag the knife through the dough, but instead gently press into the dough).
8. Brush the tops of the scones with a little milk and top each one with 4 glace cherry halves. Bake for 12-15 minutes until golden brown.