ALBION Albion Manor Logo MANOR
Bed and Breakfast

Victoria's Victorian Jewel
224 Superior Street
Victoria, BC, V8V 1T3

Albion Manor Almond and Blueberry Scones
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Albion Manor's Recipes

When we first bought the Manor, I was really worried about the scones. It seemed that every bnb had exactly the perfect recipe for scones and the reputation of the bnb would be made or broken if they were not perfect. So I fretted about following a recipe and getting the amount just exactly right. But then you find that your blood pressure has gone up and you're starting to twitch and you've thrown a pot at one of the guests. And all because you might have put in a bit too little or too much flour or not quite enough baking powder. This recipe has evolved to the point where everyone, the guests and I, can just relax and do it.


3 1/3 cups flour exactly (run a knife across the top of the scoop to get a level measure)

½ cup sugar (a bit more is okay)

3 tsp baking powder (more or less, but I usually use a bit more)

¾ tsp baking soda

½ tsp salt (If the margarine/butter you use is salted, you may want to cut back on the salt.)

300 grams ( 10 ½ ounces or 1 ¼ cups) of really good quality margarine (or you can use butter, but we try to make healthy choices, don't we.)

7/8 cups of liquid of which

1 ½ to 2 ½  tbsp almond extract and make up the rest with


2 eggs


Put the almond extract into the measuring cup and then top up to 7/8 with the buttermilk.  Note: all almond extract are not created equal.  I used to get a brand for which I needed only 1 ½ tbsp. However this is not always available and the brand I now get requires 2 ½ tbsp.  You will have to play with this a bit, but start with 1 ½ tbsp.

Mix the dry things together. I use a Chinese sieve (one of those things that they use to scoop things out of the wok) to mix all the ingredients together. Then add the marg to make a piecrust-like dough. I use an electric mixer.  Add one egg to the buttermilk mixture and mix well.


Add the liquid ingredients to the dry ingredients.  Add whatever else you want to add: pecans, currents, cranberries, ginger, about a handful. I like to use dried blueberries with the almond extract.) Blend with a wooden spoon.  Don’t work it too much.

The dough will be a bit sticky, but you should be able to get it out of the bowl. Don't overwork it. Sprinkle a bit of flour onto a surface and press out the dough about ¾" thick.  Use your cooker cutter, any shape, or a glass with straight sides, dipping it into flour between each use and put the scones onto a baking tray. Brush with a beaten egg.  Bake at 350 degrees for 16, 17, 18 minutes, depending on your oven.






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