Difference between revisions of "Treacle Scones"
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* 5 fluid ounces [[milk]], to mix | * 5 fluid ounces [[milk]], to mix | ||
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# Heat oven to 425°F or gas mark 7 and grease a baking sheet. | # Heat oven to 425°F or gas mark 7 and grease a baking sheet. | ||
# Sift the [[flour]] and [[salt]] into a bowl and rub in the [[butter]]. | # Sift the [[flour]] and [[salt]] into a bowl and rub in the [[butter]]. | ||
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# Store at room temperature in an airtight container. | # Store at room temperature in an airtight container. | ||
| − | [[Category:Scottish | + | [[Category:Scottish cuisine]] |
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[[Category:Scone Recipes]] | [[Category:Scone Recipes]] | ||
[[Category:Black treacle Recipes]] | [[Category:Black treacle Recipes]] | ||
Latest revision as of 16:01, 11 July 2012
Description
From "Scottish Teatime Recipes" - my family will munch on these wee treats at any old time of day!
File:Treacle Scones.jpg
Treacle Scones
Ingredients
- 8 ounces self-rising flour
- 2 ounces butter
- 1 ounce caster sugar
- ½ teaspoon ground cinnamon
- 2 tablespoons black treacle or molasses
- 1 pinch salt
- 5 fluid ounces milk, to mix
Procedures
- Heat oven to 425°F or gas mark 7 and 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 molasses and sufficient milk to make 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, and cut into rounds with a 2½-inch pastry cutter.
- Place on the baking sheet, brush with a little milk and bake for 10–15 minutes until golden in colour.
- Cool on a wire rack.
- Serve split in half and buttered.
- Store at room temperature in an airtight container.
