Treacle scones

Treacle scones

By
From
Encyclopedia of Food and Cookery
Makes
12

Ingredients

Quantity Ingredient
300g self-raising flour
1 teaspoon baking powder
1 teaspoon mixed spice
pinch salt
60g butter
1 1/2 tablespoons caster sugar
2 tablespoons sultanas, (optional)
1 tablespoon black treacle
170ml milk

Method

  1. Sift flour, baking powder, spice and salt into a bowl. Rub in butter until mixture resembles fine breadcrumbs. Stir in sugar and sultanas, if using.
  2. Gently heat treacle in a small saucepan and mix thoroughly with half the milk. Add to dry ingredients with enough of the remaining milk to make a soft dough.
  3. Turn dough onto a floured work surface and flatten out to about 2 cm thick. Cut into rounds or squares using a floured scone cutter or sharp knife. Place on a lightly greased baking tray.
  4. Bake in a preheated very hot oven (230°C) for 10–12 minutes or until well risen and golden brown. Cool on a wire rack.
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