These Treacle and Ginger scones have all the warm comforting flavours of autumn with a hint of ground ginger and the subtle taste of rich dark treacle. Add more of the Ginger and Treacle flavours if you wish.
225gself-raising flour sieved plus extra for dusting
1teaspoonsground ginger
Pinchof salt
60gbutter unsalted fridge cold cut into cubes
25gsoft brown sugar.caster sugar is fine
150mlmilk or buttermilk or a mix of both if needed. You may not need all the liquid.
1tablespoonTreacle or Molasses
Instructions
Pre- heat the oven to 200°C Fan assisted oven. Have ready a baking sheet dusted with a little flour.
Place the sieved flour, sugar, pinch of salt and Ground Ginger into a large bowl. Using your finger tips, rub the cubes of butter with the dry ingredients, until the whole mixture resembles coarse breadcrumbs.
Make a well in the centre. Pour in three quarters of the buttermilk and the tablespoon of treacle. Give the buttermilk and treacle a gently stir to evenly distribute the treacle.
Using a cutlery knife or wooden spoon, quickly stir the crumbs until the dough starts to come together. Add a little more buttermilk if the dough is too dry but not too much more that it becomes sticky.
Without overworking it, briefly bring the dough together using your hands. You should have a dough that is soft and spongy.
Place the dough on a lightly floured surface and roll out to an even thickness no more than 2.5cm. The thickness of the dough will also determine the baking times.
Using a plain sided, none rippled, pastry cutter measuring 5–6cm dipped in flour, cut out as many scones as you can out of the dough. Place each cut scone on the prepared baking sheet.
Carefully bring the cut dough back together again before cutting out more scones.
Brush with milk or a beaten egg for a golden finish. Making sure none of the milk or egg drips over the sides, as this can also prevent your scones from rising. Alternatively, sprinkle with a light dusting of flour.
Bake on the middle shelf in the oven for 10 – 12 minutes, or until the scones are baked, well risen and golden brown on top. They should also be golden brown underneath.
Transfer the scones to a wire rack and allow them to cool a little before serving. Eat them fresh while still warm spread with butter.