Treacle scones(scottish)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | SR flour |
| 2 | ounces | Butter |
| 1 | ounce | Caster sugar |
| ½ | teaspoon | Ground cinnamon |
| 2 | tablespoons | Black treacle |
| Or golden syrup | ||
| pinch | Salt | |
| ¼ | pint | Milk to mix |
Directions
Set oven to 425F or Mark 7. Grease a baking sheet. Sift the flour and salt into a bowl and rub in the butter. Mix in the sugar and cinnamon. Add the treacle or syrup and sufficient milk to make a soft dough. Turn on to a floured surface and knead gently. The dough should be fairly moist and elastic. Roll out to about ½ inch thick.
Cut into rounds with a 21/2 inch pastry cutter. Place on the baking sheet, brush with a little milk and bake for l0-15 minutes until golden in coIour. Cool on a wire rack. Serve split in half and buttered.
From the booklet Scottish Teatime Recipes Typed By Ray Watson