We celebrate the Queen’s birthday in New Zealand on the 5th June [rather than the monarch’s actual birth date], it is a national holiday with scones and cream, Victoria Sponge and tea celebrations. Naturally we turn to Mary Berry when it comes to the scone and Victoria sandwich recipes. Find her scone recipe here. “The secret of good scones is not to handle them too much before baking, and to make the mixture on the wet, sticky side. Either eat scones on the day of making or freeze once they have completely cooled. If time allows, thaw them at room temperature for a couple of hours and then refresh in a moderate oven for about 10 minutes. If you like large scones, this amount of mixture will make 8-10  9cm (3 ½ inch) scones.” Thanks Mary and happy Queen’s birthday celebrations!