Old-fashioned treacle scones

PUBLISHED: 12:31 03 April 2008 | UPDATED: 15:43 11 May 2010

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

Ingredients

250g (8oz) wholemeal flour

1/2 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 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.

JUDY BROADWAY



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