Use these recipes if you are entering classes 35, 37 or 38.
Click on the title of each recipe if you would like to download it as a pdf.

Classic Victoria Sandwich (class 35)
2 medium eggs
100g (4oz) self-raising flour (sieved)
100g (4oz) caster sugar
100g (4oz) butter or margarine
Jam to fill 2 x 7” / 13cm round baking tins
Note: for 8” tins, change amounts to 3 eggs and 6oz each of flour, sugar and butter.

  1. Preheat the oven to 180⁰C (fan 160⁰C, gas mark 4) and grease and line baking tins.
  2. Cream the butter and sugar together until light and fluffy. In a separate bowl, beat the eggs well. Gradually add the beaten eggs to the creamed butter and sugar – 1/3 of the egg mixture at a time, alternating with 1 tbsp of the sieved flour to prevent the mixture from curdling.
  3. Cut and fold in the remainder of the flour. The mixture should be of a soft dropping consistency. If it is too dry add a little milk or water to achieve the required consistency.
  4. Divide mixture equally between the two tins. Bake for 20-25 minutes or until golden, risen and lightly springing back to the touch. Remove from the oven and, once cooled, sandwich together with jam.

Shortcrust Pastry (class 37)
200g (8oz) plain flour
50g (2oz) hard margarine
50g (2oz) lard or white vegetable fat
Pinch of salt
2 tablespoons cold water

  1. Rub fat, flour and salt together to resemble fine breadcrumbs, using finger tips.
  2. Sprinkle on cold water and mix to a non-sticky dough using rounded blade knife (if really necessary, add a little more water to bind together).
  3. Wrap in greaseproof paper or clingfilm and chill before using.

Cheese Scones (class 38)
225g self-raising flour
55g butter
Pinch of salt
1 tsp baking powder
½ tsp dry mustard powder
110g mature cheddar cheese (grated and divided into 2)
150ml milk

  1. Preheat oven to 200 C/Gas 7 and lightly grease a baking sheet.
  2. Mix flour, salt, baking powder and mustard together in a bowl.
  3. Rub in butter.
  4. Stir in cheese, then milk to get a soft dough.
  5. Turn onto a floured surface and knead lightly.
  6. Pat to 2cm thick, cut out 6 using a 7.5 cm or 3″ cutter.
  7. Place onto the baking sheet and sprinkle remaining 55g cheese onto top of scones.
  8. Bake on a high shelf for 15-20 minutes.

Display only the best 5 of your 6 scones.