A tip: read the instructions before gaily dumping all the ingredients of a recipe into the bowl. Alternatively, wait a couple of hours after getting up to bake, in case you have not regained immediate control of your mental faculties after a prolonged slumber…
These are nice and traditional. They should be made only for those that pronounce them “scohns” rather than “scoans”, of course 😉
225g self-raising flour
1/2 tsp baking powder
30g caster sugar
1/2 tsp ground cinnamon
2 tbsp black treacle or golden syrup (I used treacle, given these are treacle scones an’ all)
Milk to mix – recipe says about 1/4 of a pint, but I used less
- Sift the flour and baking powder into a bowl and rub in the butter
- Mix in the sugar and cinnamon
- Add the treacle or syrup and sufficient milk to make a soft dough
- Turn onto a floured surface and knead gently (the dough should be quite moist)
- Roll out to about 1/2 an inch thick, then cut into rounds with a 2.5inch pastry cutter.
- Place on a greased baking sheet and brush with a little milk. Bake at 220oC for 10-15 minutes until golden, then cool on a wire rack. Serve split in half and buttered.