About this recipe:A traditional recipe for rich treacle scones. These make a lovely change for a weekend breakfast or elevenses. These are delicious served with ginger marmalade...I must add the recipe for that sometime but I think there is one on this site!
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
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Method 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.