Sunday, 19 February 2017


I found this recipe in the old post war Be-Ro SR flour baking booklet. The perfect tea time treat and because of the egg content, will keep a little longer than ordinary scones. Easily doubled if you are baking for a crowd and no hassle with cutters.

Pre heat your fan oven to 210C and lightly butter two medium baking sheets or one large.

8 oz SR Flour
½ a teaspoon salt
1 oz lard
1 oz butter
2 oz caster sugar
8 whole glacé cherries, cut in half, and more to chop finely
1 large egg, beaten [just set enough aside to brush across the tops]
Milk to make a soft dough [I made up total to about between  7 - 8 fl oz]

Mix the flour and salt in a bowl then rub in the fats. Stir in the sugar along with about 3-4 oz chopped cherries. Stir in the beaten egg with a knife and enough milk to make a soft dough.
Bring it together then turn out onto your work surface and divide it into four.

Roll out each piece into a round, until ½ inch thick. Place on your prepared baking sheet and make deep right angle cuts across the tops, almost into quarters. [Be careful you don’t go all the way through]. Brush over a little beaten egg and place half a cherry in the centre of each quarter.

Bake in your hot oven for 15 mins. Cool on a rack, split into quarters then eat on their own or buttered.

Yum Yum Piggies bum….

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