Treacle Scones
Recipe By:
Polly Welby
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serves:
14
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yield:
14 scones
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ready in:
30 mins
(15 mins
Prep
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15 mins
Cook)
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... and I'll give you the recipe if you like!
Recipe provided by:
Allrecipes
ingredients
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225g (8oz) plain flour
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1/2 teaspoon salt
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1/2 teaspoon bicarbonate of soda
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1 teaspoon of cream of tartar (found in baking section of supermarket)
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1/2 teaspoon cinnamon
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1/2 teaspoon mixed spice or ground ginger
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25g (1 oz) butter
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25g (1 oz) caster sugar
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1 rounded tablespoon treacle
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120ml (about 4 fluid oz) milk
preparation method
- 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, baking 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.