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Treacle Scones
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Ingredients
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755g
(1lb 10oz) Self Raising Flour
235ml (8fl oz) Milk
110g (4oz) Butter
2 tbsp treacle
2 tsp Bicarbonate of Soda
4½ tsp Cream of Tartar
1 tsp Ground Cinnamon
½ tsp Salt
¼ tsp each of Ground Allspice, Cloves, Nutmeg, and Ginger
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Instructions
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Pre-heat
oven to 220°C: 425°F: Gas 7. Lightly grease a baking tray.
In a large bowl, sift together flour, baking soda, cream of
tartar, salt, cinnamon, allspice, cloves, nutmeg and ginger.
Cut in butter with a knife. Combine milk and treacle in a
small bowl. Stir into flour mixture until moistened. Turn the
dough out and knead gently, but do not overwork. Roll dough to
a thickness of about half an inch. Cut out rounds with a
medium biscuit cutter. Place pieces on the prepared baking
tray, so that they are not touching. Bake for 10 to 12
minutes. Turn out on to a wire rack to cool slightly before
serving. For soft scones, cover with a dry cloth for 10
minutes. For crisp scones, leave uncovered.
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