Victoria Scones

Baking, Dessert, RuPaul's Drag Race UK, RuPaul's Drag Race UK 3, Snack, Sweets, TV, TV Recap

Previously on Drag Race UK the dolls were challenged to become fitness instructors for Ru’s new business Dragoton. Which is awks, given Victoria busted her knee and was now forced to participate in physical activity. Something I find offensive on a good day. Elektra and Vanity were way ahead of the rest of the dolls in their team, while last week’s winner was terrified by the idea of a performance challenge. Thankfully Krystal overcame her lack of confidence to take out another victory, while Vanity and Elektra were forced to battle to survive before pocket-rocket Elektra was sent home.

Oh and then Victoria was summoned to the front of stage as Ru announced that her knee needs further medical investigation and as such, she would be pulled out of the competition temporarily before the doctors would decide whether it was safe for her to continue.

Backstage the dolls toasted Elektra’s killer lip sync, with Vanity admitting that while she deeply loves her, she was never not going to fight. And the rest of the queens best beware should they land in the bottom against her. As the girls split up to chat, Choriza checked in on Victoria who was desperate to continue to fight through the pain and make the most of the opportunity. After throwing some shade at Krystal’s fat shaming, talk turned to the gag that Charity avoided lip syncing with Scarlett admitting to being surprised while Veronica told her to just get out of her head and continue to fight.

The next day the dolls sans Victoria returned to figure out if there is anything Krystal can’t do, with her admitting that she was bricking it during the last challenge and as such, she planned to brick it for the rest of the season. Did I mention I love the phrase bricking it and thus included this pointless moment just to say bricking it? Bricking it.

Tragically, it was at that moment that Ru interrupted the dolls to announce that Victoria was officially out of the competition, much to the shock and disappointment of the rest of her sisters.

Thankfully I accompanied her to the hospital and while she was bitterly disappointed to be out of the competition, I assured her that her short stint would already have the world falling in love with her. Plus, Ru will totally have her back next season and if I have my way, she will become our first AFAB entrant in the Winner’s Circle. With that, I gave her a hug, dried her tears and we ate our feelings in the form of some Victoria Scones.

Ok, ok – this recipe is kind of a cop-out given you always have scones with jam and cream. But to that I say, I totes dusted them with icing sugar so they truly do look like baby Victoria Sponges. So, be grateful. I mean, I was so damn heartbroken to learn Victoria was Scone, so I could think straight.

Enjoy!

Victoria Scones
Serves: 2 dear friends or 6-8 peeps, greed dependent.

Ingredients
3 cups flour
2 tbsp baking powder
pinch of salt
80g unsalted butter, cubed
1 ¼ cups milk
1 cup Raspberry Jam
600ml cream, whipped
½ cup icing sugar

Method
Preheat the oven to 180°C. 

Now following the Lisa Wilkinscone recipes exactly, sift the flour, baking powder and salt into a large bowl. Add the butter and rub together with your fingertips until it resembles wet sand.

Make a well in the centre, pour in the milk and using a butter knife, cut across the bowl until just combined. Turn onto a floured surface and knead until smooth, making sure not to overwork the dough.

Flatten the dough until it is roughly 2cm thick and cut into small, cookie-sized discs. Transfer to a lined baking sheet and bake for twenty minutes, or until golden and puffed. Transfer to a cooling rack to cool completely.

To assemble, slice each scone in half, top with a dollop of jam, followed by a dollop of cream and the top of each scone. Dust with icing sugar before devouring, as your melancholy washes away.


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Greg Paneer

Cheese

I tell you, life feels as good as it gets when I’m spending time with my celebrity friends. None more so, than the delightful Greg Kinnear.

While I didn’t meet Greg until he was already an Emmy winner, he always credits me for the stratospheric launch of his career. And that love, support and praise, really speaks to me on a deep level. As such, my ego particularly likes spending time with him.

You see, I was part of Hellraiser Hunt’s entourage on the set of As Good As It Gets, and when I wasn’t busy trying to position myself as the King of the set, I was coaching Greg. He was lower on the totem pole, compared to Hells and Jack so I made it my mission to coach him on playing gay and get him into the A-list.

One Oscar nomination later and a string of hit movies including You’ve Got Mail opposite Megs (Megs, Megs, Megs) and I think you’ll agree I succeeded.

Given he is now an A-lister, out visits aren’t as often as we’d like but he always drops everything when I ask to catch-up.

Fresh off the set of House of Cards, I desperately tried to find out any tea but he told me that he was sworn to secrecy and he couldn’t even tell me. I mean, that is how deep our relationship is that I am the one person he wants to share his secrets with, even though I’m a terrible server like Sheree and always spill said tea.

Anyway, despite not getting any goss we did the usual, laugh, cry, love and then smashed a giant plate of my Greg Paneer for optimal joy.

 

 

Making cheese always seems like it is in the too hard basket, with all the acids, salts and cultures required. Thankfully, paneer is one of the most basic and still tastes oh so good. Soft and creamy, it is the perfect thing to fry up or say, chuck in a Jenneer Saagustin.

Enjoy!

 

 

Greg Paneer
Serves: 2 besties.

Ingredients
1L milk
pinch of kosher salt
2 tbsp lemon juice

Method
Line a sieve with a double layer of cheesecloth.

Combine the milk and salt in a large saucepan and slowly bring to a light boil, stirring semi-constantly to avoid burning on the bottom.

Remove from the heat and gently stir through the lemon juice until the curds and whey are seperated. Which should happen pretty instantaneously.

Pour the contents into the lined sieve and rinse under cold water. Grab the edges of the cheesecloth and twist into a ball to drain all the liquid and leave in the sieve to drain for a further five minutes.

Transfer to a large plate and place another on top layered with some cans to help it condense. Place in the fridge to chill for about an hour, or until solid.

Then slice and serve/fry, and then devour.

 

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