Old-fashioned treacle scones
Ingredients 250g (8oz) wholemeal flour 1 tsp salt 1 tsp bicarbonate of soda 2 tsp cream of tartar 25g (1oz) butter 25g (1oz) granulated sugar 1 tbsp black treacle about 1/4pt milk Method SIFT the flour, salt, bicarbonate of soda and cream of tartar togeth
250g (8oz) wholemeal flour
1/2 tsp salt
1 tsp bicarbonate of soda
2 tsp cream of tartar
25g (1oz) butter
- 1 Goalkeeper with incurable brain tumour overwhelmed by fundraiser response
- 2 Ian Stewart murder trial: Diane 'suffered lack of oxygen for up to an hour'
- 3 Former nurse at Stevenage's Lister Hospital struck off
- 4 Meldreth mental health cancer support charity appoints first patron
- 5 Hundreds in Herts fined for breaking lockdown rules
- 6 Fake Dyson Airwrap and Primark baby toy among recent recalled items
- 7 Melbourn Village College ready for Hastings battle in quarter-finals of national cup
- 8 Murder trial told Ian Stewart was 'so cross' after sister-in-law called coroner
- 9 Patients required to continue wearing face coverings in healthcare settings
- 10 Revealed: Hertfordshire's most desirable villages
25g (1oz) granulated sugar
1 tbsp black treacle
about 1/4pt milk
SIFT the flour, salt, bicarbonate of soda and cream of tartar together into a mixing bowl.
To keep the scones light, don't use the larger pieces of bran which may be left in the sieve - put them back in the flour bag for use in other dishes.
Pre-heat the oven to Gas Mark 8, 450 deg F, 250 deg C. Rub the butter into the flour, add the sugar and black treacle.
Mix to a soft dough with the milk.
Roll out on to a floured board and cut into rounds or triangles.
Transfer to a greased baking sheet and bake immediately in the hot oven for about 15 minutes, or until the scones have risen and are lightly browned.
Serve warm with good butter and home-made jam for a scrumptious tea.
This quantity makes about a dozen scones.