Treacle Scones

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 😉

Makes about 8

225g self-raising flour

1/2 tsp baking powder

55g butter

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

  1. Sift the flour and baking powder into a bowl and rub in the butter
  2. Mix in the sugar and cinnamon
  3. Add the treacle or syrup and sufficient milk to make a soft dough
  4. Turn onto a floured surface and knead gently (the dough should be quite moist)
  5. Roll out to about 1/2 an inch thick, then cut into rounds with a 2.5inch pastry cutter.
  6. 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.

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