A favourite recipe that my mum and grandmother used to make, Be-Ro Victoria Scones, made from the recipe in an old Be-Ro cookbook.
Retro Baking for the Weekend
A favourite recipe that my mum and grandmother used to make, Be-Ro Victoria Scones, made from the recipe in an old Be-Ro cookbook.
These scones always made an appearance on the tea time table, and I plan to serve them this weekend on my weekly Sunday Tea Tray.
The original recipe called for lard; whereas I do use lard now and then, it makes these scones non veggie, so I tend to use white vegetable fat, such as Trex.
This classic scone recipe that was first published in the 1928 Be-Ro cookbook. In later editions it was amended slightly for modern tastes, by using margarine or butter instead of lard.
Memories Connected to Today’s Recipe
Sometimes in life, you have to stop and revaluate stuff, things and what’s important.
I had such a moment today…..awaking early to the sounds of birdsong, and the screech of swifts as they careered around our cottage roof, I had a feeling of wanting to connect with family who are not here anymore.
There’s new life on the way, a baby to love, cherish and treasure. Just as I was loved and cherished by my grandparents and parents.
Feeling a little under the weather with a summer cold…..they always seem worse than winter ones, I reached for a battered old cook book which was my mothers.
In life we all seem to strive for perfection…….glossy and shiny with no creases we forge ahead. We worry about “views” “likes” and numbers generally. I’ve been guilty of this in the past, as I’m sure we all have.
However, today wasn’t about perfection, it was about baking a recipe that I’ve enjoyed countless times in the past, from an old book.
It was about setting the table with my grandmother’s “everyday” teapot, an old tea caddy and using a meli-melo of mismatched china.
It was about NOT being spoon fed, it was about enjoying the connection with loved ones, and looking to the future.
It was about simplicity, memories, hope and not worrying that the scones “caught” on one side – it was an imperfect day that was utterly perfect in every way possible.
I give to you, BeRo Victoria Scones, made from the same recipe my mother and grandmother used….served on old heirloom china, with tea in a mug my grandfather used to drink from. Cheers! Karen
More Be-Ro Recipes
- Be-Ro Dropped Scones for Breakfast (Griddle Cakes)
- Jam and Coconut Cake
- Old-Fashioned Milk Chocolate Cake
More Scone Recipes
- Buckingham Palace Fruit Scones
- Small Batch Cream Tea Scones
- The Queen’s Scotch Pancakes (Drop Scones)
Recipe for Be-Ro Victoria Scones
Be-Ro Victoria Scones
A favourite recipe that my mum and grandmother used to make, Be-Ro Victoria Scones, made from the recipe in an old Be-Ro cookbook.
These scones always made an appearance on the tea time table, and I plan to serve them this weekend on my weekly Sunday Tea Tray.
The original recipe called for lard; whereas I do use lard now and then, it makes these scones non veggie, so I tend to use white vegetable fat, such as Trex.
This classic scone recipe that was first published in the 1928 Be-Ro cookbook. In later editions it was amended slightly for modern tastes, by using margarine or butter instead of lard.
Ingredients
- 8 oz Be-Ro Self Raising Flour
- pinch of salt
- 2 oz lard, or white vegetable fat (Trex), or margarine, or butter
- 2 oz caster sugar
- 1 medium egg, beaten with milk to make ¼ pint liquid
- 8 glacé cherries
Instructions
1. Heat oven to 200ºC, 400ºF, Gas Mark 6 and grease a baking tray.
2. Mix flour and salt, rub in fat.
3. Stir in sugar and mix to a soft dough with the egg and milk reserving a little to brush the tops.
4. Knead lightly on a floured board and divide into 4 rounds.
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.
6. Brush with egg and milk and place half a cherry on each quarter. Bake for about 10-15 minutes.
7. Cool on a wire rack.
8. Split in half to serve with butter.
Notes
In place of lard, use white vegetable fat (Trex), or butter or margarine.
These freeze well, but you must separate them into individual scones first.
Sprinkle with caster sugar for a traditonal finish.
Metric measurements:
225 g Be-Ro Self Raising Flour
pinch of salt
50 g (lard, or white vegetable fat (Trex), margarine, butter
50 g caster sugar
1 medium egg, beaten with milk to make 150 ml liquid
8 glacé cherries
Nutrition Information
Yield 16 Serving Size 1Amount Per Serving Calories 126Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 17mgSodium 196mgCarbohydrates 16gFiber 1gSugar 5gProtein 2g
Gabrielle Jones says
Hello,Karen,
I enjoy reading your posts very much. I especially enjoyed today’s,telling us about wanting to cook something that your mother and grandmother cooked so many times. I like to make a particular applesauce loaf cake that my grandmother made:very simple,and delicious. I also have old cast iron skillets from my mother and grandmother.I use them almost every day,and think of these dear women,and all the meals they made and my treasured memories of them.
I’m American,and find your recipes and traditions very interesting.
All the best,
Gabrielle Jones
Karen Burns-Booth says
Thank you so much for your LOVELY comments Gabrielle! I am SO pleased to read about the family skillet as well as your applesauce cake too! Karen
sherry says
I love the way you say you were loved and cheesed by your grandparents 🙂 Was wondering what Be ro was; now i see it is flour.