The flavour of treacle and the delicate spices in these scones make them very moreish.
- 225g plain flour
- 120ml milk
- 25g butter
- 25g caster sugar
- 1 tbsp. treacle
- ½ tsp. bicarbonate of soda
- ½ tsp. cinnamon
- ½ tsp. ground ginger
- ½ tsp. salt
Preheat the oven to 230C and grease and line a baking tray.
Sift together the flour, bicarb and salt. Stir in the cinnamon and ginger.
Rub the butter into the mixture until it resembles breadcrumbs.
Heat the milk in a small saucepan and stir in the sugar and treacle until dissolved. Remove from the heat and pour into the dry mixture.
Mix until the dough comes together and then knead for a minute or so until it becomes smooth.
Roll the dough out to 3cm thick and then cut out scones until all of the mixture has been used.
Bake the scones for 15 minutes or until golden brown.