Easy Victoria Scones

5 from 6 votes

These easy Victoria Scones are traditional English treats that are flaky on the outside and soft and fluffy on the inside. They are a wonderful treat for afternoon tea time.

Prep Time5

Cook Time15

Total Time20

Course: Baking

Cuisine: British

Servings: Servings

Calories: 488kcal

Author: Radwa

Equipment

Mixing bowl
Measuring spoons
Measuring cups
Baking sheet

Ingredients

250 g Self raising flour
Pinch of Salt
2 teaspoon Baking Powder
50 g Caster Sugar
70 g Butter , cold
1 large Egg , beaten
100 ml Milk
8 Glace Cherries , cut into halves

Instructions

Preheat the oven to 200°C / 392°F and line a large baking sheet with parchment pepper or grease with butter.
In a large bowl, sift the flour, baking powder and salt, mix in the sugar.
250 g Self raising flour, Pinch of Salt, 2 tsp Baking Powder, 50 g Caster Sugar
Add in the cold butter and rub it in the flour mixture with the tips of your fingers until sandy consistency forms.
70 g Butter
Add in the milk and the beaten egg, mix well until combined and a soft, sticky dough forms.
1 large Egg, 100 ml Milk
Gently knead the dough until no longer sticky, then divide it into 4 quarters.
Roll each quarter into a ball, put them on the baking sheet, leaving a little space between each one, and gently flatten them.
Let your scones rest for 5-10 minutes and then, with a sharp knife, score a cross onto the top of each scone.
Brush the tops with beaten egg, then add half a glace cherry into each part of your scored scones.
8 Glace Cherries
Bake in the preheated oven for 14-15 minutes or until golden.

Notes

Remember, scones are meant to be crumbly and flaking. So, the less you knead the dough, the more flaky it will be.
For best results, I highly recommend using very cold butter.
For well-rising scones that look even from all sides, make sure that you sift the flour with the baking powder and salt well.

Nutrition