Victoria Scones

Victoria Scones are a sweet, traditional British bake, made with a soft, buttery dough and finished with a glace cherry on top. A richer twist on classic scones, they're quick, easy, and perfect for afternoon tea or a simple homemade treat.

5 from 1 vote

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Course: Dessert, Snack

Cuisine: British

Prep Time: 20

Cook Time: 15

Servings: large scones

INGREDIENTS

250 g Self-raising Flour
½ tsp Baking Powder (Baking Soda)
Pinch of Salt
50 g Caster Sugar (Superfine Sugar)
50 g Butter or Block Margarine (cold)
100 ml Milk
1 Free-range Egg (beaten)
8 Glace Cherries (Candied Cherries) (halved)

Metric (UK) | Cups (US)

EQUIPMENT

INSTRUCTIONS

Preheat your oven to 200°c (180°c for fan-assisted ovens, Gas Mark 6 or 400°F) and grease a large baking sheet - or a couple of smaller ones - with a little excess butter/margarine. Set aside.
Sift the flour, baking powder and salt into a large bowl, holding the sieve up to allow some air into them. Using the tips of your fingers, rub in the margarine/butter, again lifting as you do to allow air in. Continue until you have a sandy consistency.
Stir through the sugar, before making a well in the middle of your dry ingredients. Mix your milk and beaten egg together, before adding to the dry ingredients. Using your hands, gently bring the ingredients together to form a soft, sticky dough.
Turn out onto a well-floured work surface and gently knead together, before dividing into 4. Roll each quarter into a ball, and then gently flatten into a circle (about couple of centimetres thick).
Transfer your circles to your prepared baking sheet(s), leaving a little bit of space between each. Let your scones rest for 5-10 minutes.
Using a sharp knife, score a cross onto the top of each scone circle. Brush a little [excess] beaten egg onto the top of each scored scone, before placing half a glace cherry into each triangle of your scored scones.
Bake in your preheated oven for 12-15 minutes until your Victoria Scones have risen and are a beautiful golden colour.
Once cool enough to touch, transfer to a wire rack to cool completely or enjoy whilst still warm.

IMPORTANT NOTE:

All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.

NOTES:

Storage

Store your Victoria Scones in an airtight container at room temperature for up to 2 days. They're best enjoyed fresh on the day of baking, but will still be good the following day.

Freezing

Victoria Scones freeze well. Allow them to cool completely, then place them in a freezer-safe bag or container and freeze for up to 3 months. Defrost at room temperature and, if you like, warm slightly before serving.

Reheating

To freshen up day-old scones, warm them in a low oven for a few minutes. This helps bring back that soft, freshly baked texture. Alternatively, you can microwave them.

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