- 225g (8 oz) plain flour
- 1/2 teaspoon salt
- 1/2 teaspoon bicarbonate of soda
- 1 teaspoon of cream of tartar (found in baking section of supermarket)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon mixed spice or ground ginger
- 25g (1 oz) butter
- 25g (1 oz) caster sugar
- 1 rounded tablespoon black treacle
- 120ml (4 fl oz) milk
Prep:15min › Cook:15min › Ready in:30min
- Preheat the oven to 230 degrees C / gas mark 8. Move the oven rack so it's positioned near the top of the oven for baking.
- Sift the flour, salt, bicarbonate of soda, cream of tartar, cinnamon and mixed spice into a large bowl. Rub in butter until the mixture resembles bread crumbs.
- In a small saucepan, gently heat the milk and stir in the sugar and treacle until dissolved. Remove from the heat and pour into the dry ingredients. Stir until it turns into a soft dough.
- Turn the dough out onto a floured surface and knead lightly until smooth.
- Use a rolling pin to roll out to 2 -3 cm thickness. Stamp out scones with flutted cutter or glass, rerolling dough until it has all been used. Place the scones on a lightly greased or floured baking tray.
- Bake for 12 to 15 minutes in the preheated oven, until the bottoms are lightly browned.
- Cool on a wire tray, and serve split (don't use a knife, rather pull apart into two halves gently with your hands), with butter or cream cheese.
Altered ingredient amounts. I remember my granny making these but the mixture didn't look dark enough so I doubled the treacle amount. - 16 Mar 2009
I tweaked this recipe to have more treacle ...I'm glad i did. They tasted great, and really do only need to cook for 10 minutes. - 16 Mar 2009
Tasted lovely. Followed the suggestion to add more treacle - 01 Jan 2011