The Best of British Baking: Classic Sweet Treats and Savory Bakes by Marie Rayner

Author:Marie Rayner [Rayner, Marie]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2021-12-13T18:30:00+00:00

Victoria Scones

These rich scones are baked in rounds, scored into wedges. The cherries on top make them especially pretty. They earn their name, as they’re fit for a queen. Makes 4

PREP TIME: 10 minutes BAKE TIME: 10 minutes

1⅔ cups (225 grams) self-rising flour (see tip here), plus more for dusting

Pinch salt

¼ cup (50 grams) cold butter, cut into bits

¼ cup (50 grams) fine granulated sugar (caster sugar)

1 large free-range egg

7 tablespoons (100 mL) whole milk

4 glacé cherries, cut into quarters

1. Preheat the oven to 400°F/200°C. Line a rimmed baking sheet with parchment paper and set aside.

2. Sift the flour and salt into a bowl. Drop the butter into the bowl and quickly rub it into the flour using your fingertips and a snapping motion. The mixture will resemble fine dry bread crumbs when done. Stir in the sugar.

3. In another bowl, beat the egg and milk together. Remove and set aside a tiny bit to brush on top of the scones.

4. Add the egg-milk mixture to the flour mixture and stir it in with a butter knife to make a soft dough. Tip out the dough onto a lightly floured surface and knead gently a few times.

5. Cut the dough into 4 equal pieces. Shape each piece into a round, roughly ½ inch thick. Place each round on the prepared baking sheet. Using a sharp knife, score the top of each round into 4 sections, without cutting all the way down through the rounds. Brush the reserved egg-milk mixture on top of each scone, and lightly push a piece of cherry into the center of each quarter.

6. Bake for 10 to 15 minutes, until well risen and golden brown. Transfer to a wire rack to cool. Enjoy at room temperature with some butter and jam. These are best eaten the same day, but you can store leftovers in an airtight container.

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