Yield: 14 scones
Ready in: 30 mins (15 mins Prep - 15 mins Cook)
A traditional recipe for rich treacle scones. These make a lovely change for a weekend breakfast or elevenses. These are delicious served with ginger marmalade
1. Preheat the oven to 230 degrees C / gas mark 8. Move the oven rack so it's positioned near the top of the oven for baking.
2. Sift the flour, salt, baking soda, cream of tartar, cinnamon and mixed spice into a large bowl. Rub in butter until the mixture resembles bread crumbs.
3. In a small saucepan, gently heat the milk and stir in the sugar and treacle until dissolved. Remove from the heat and pour into the dry ingredients. Stir until it turns into a soft dough.
4. Turn the dough out onto a floured surface and knead lightly until smooth.
5. Use a rolling pin to roll out to 2 -3 cm thickness. Stamp out scones with fluted cutter or glass, rerolling dough until it has all been used. Place the scones on a lightly greased or floured baking tray.
6. Bake for 12 to 15 minutes in the preheated oven, until the bottoms are lightly browned.
7. Cool on a wire tray, and serve split (don't use a knife, rather pull apart into two halves gently with your hands), with butter or cream cheese.
Sift together flour, baking soda, cream of tartar, and salt into a bowl. Stir together buttermilk and butter in a small bowl with a fork, then add to dry ingredients and stir just until a soft dough forms.
Turn out dough onto a lightly floured surface. Divide dough in half and knead each half 3 or 4 times. Pat each half into a 6-inch round (1/2 inch thick), then cut each round into 4 wedges.
Heat griddle over low heat until hot. Working in 2 batches if griddle is small, lightly dust both sides of each scone with flour, shaking off excess, and cook scones over low heat, undisturbed, 3 minutes. Increase heat to moderately low and cook until scones are puffed and undersides are golden brown, about 5 minutes more. Turn scones over and cook until golden brown and cooked through (watch scones closely and adjust heat as needed so they cook through but do not burn), 7 to 8 minutes (cut one scone open to check for doneness).
Transfer to a rack and cool to warm, 3 to 4 minutes.
Hello Linda I don't have a recipe for scones but here is one for Treacle Bread from a Woman's Institute Northern Ireland cook book given to me on leaving NI for Canada in 1968.
Sieve flour, soda, cream of tartar and salt.
Rub in margarine, add sugar, beaten egg, milk and treacle.
Put in lightly greased sandwich tin and bake for 25 mins in moderate oven.
K. Moir, Glengormley WI.
If you are baking on the griddle, the way my granny cooked treacle bread was the same way as the soda bread, only she added treacle to it & an egg & a lump of melted butter. Rolled out into farls like the soda & wheaten & cooked the same way, delicious when just off the griddle spread with butter, that ran down your chin. Or you can cut them, when cool, into fingers or rounds for teatime.
She baked all the bread that way, on the griddle, adding different ingredients, like fruit, mashed potato & apples for fruit soda or potato apple. Good luck with the baking, I have eased up on mine in the Summer.