Treacle scones

Treacle scones

By
From
Baking
Makes
12
Photographer
Vanessa Levis

Ingredients

Quantity Ingredient
300g self-raising flour
1 teaspoon baking powder
1 teaspoon mixed spice
a pinch of salt
60g butter, diced
1 1/2 tablespoons caster sugar
2 tablespoons sultanas, (optional)
1 tablespoon treacle
2/3 cup milk

Method

  1. Preheat the oven to 230°C. Lightly grease a baking tray.
  2. Sift the flour, baking powder, spice and salt into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and sultanas, if using.
  3. Gently heat the treacle in a small saucepan and mix thoroughly with half the milk. Add to the dry ingredients with enough of the remaining milk to make a soft dough.
  4. Turn the dough onto a floured work surface and flatten to about 2 cm thick. Cut into 5 cm rounds or squares using a floured cutter or sharp knife. Place on the prepared baking tray and bake for 10–12 minutes or until well risen and golden brown.
  5. Turn out on wire racks to cool.
Tags:
baking
bakery
margaret
fulton
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