Treacle Scones

Ingredients

• 100 g Treacle
• 220 ml Milk (cold)
• 60 g Soft Light Brown Sugar
• 450 g Self-raising Flour (see Self-raising Flour note below)
• 1/2 tsp Salt
• 2 tsp Baking Powder
• 1 tsp Mixed Spice
• 1/2 tsp Ground Ginger
• 80 g Block Margarine or Butter (cold; cubed)

Instructions

1. 1

   Pre-heat your oven to 220°c (200°c for fan assisted oven, Gas Mark 7 or 425°F). Grease two baking sheets with a little butter and set aside.

2. 2

   Measure your milk into a jug, before adding the sugar and treacle. Mix together with a fork/whisk, until the sugar has dissolved and the ingredients have combined - this may take a few minutes of mixing. Set aside.

3. 3

   Sift the flour, salt, baking powder, mixed spice and ground ginger into a large bowl, holding the sift up to allow some air into them.

4. 4

   Using the tips of your fingers, rub in the margarine/butter to the dry ingredients, again lifting as you do to allow air in. Continue until you have a sandy consistency.

5. 5

   Create a well in the middle. Pour in the milk/treacle mixture. Using a wooden spoon, gently bring the ingredients together to form a soft, slightly sticky dough.

6. 6

   Turn out onto a floured work surface and gently knead together, before stretching the dough to about 2-3cm (1 inch) thickness.

7. 7

   Using a cookie cutter of your choice, cut your scones out and place them onto your pre-greased baking sheets. The smaller your cutter the more scones you will get. Reform and stretch the dough as required to use all of the dough.

8. 8

   Leave your scones to rest on the tray for about 10 minutes before brushing the tops with some extra milk.

9. 9

   Bake in your pre-heated oven for 10 minutes. If you are making smaller scones, keep a close eye on them as you may need to reduce the baking time to suit. If bigger you may need to give them slightly longer.

10. 10

    Once cool enough to touch, transfer to a wire rack to cool completely or enjoy whilst still warm.