Treacle Scones

These little scones are made with dark treacle or jnolasses and golden syrup. They may be eaten hot or cold, split open and spread with lots of butter.

16 SCONES

1 teaspoon butter

12 oz. flour

2 teaspoons bicarbonate of soda

2 teaspoon salt

2 oz. vegetable fat

4 fl. oz. dark treacle or molasses, warmed

2 fl. oz. golden syrup , warmed

2 tablespoons milk

Preheat the oven to fairly hot 400°F (Gas Mark 6, 200°C). Using the butter, grease two large baking sheets and set aside.

Sift the flour, soda and salt into a large mixing bowl. Using your fingertips, rub the fat into the flour until the mixture resembles fine breadcrumbs. Using a fork, mix in the treacle or molasses, syrup and milk to form a soft dough.

Turn the dough on to a lightly floured surface and knead lightly.

Divide the dough in half and, using a lightly floured rolling pin, roll each piece out into an 8-inch circle. Transfer the dough circles to the prepared baking sheets. Using a sharp knife, cut through the dough to make 8 triangle-shaped pieces.

Do not separate the pieces of dough.

Place the baking sheets in the oven and bake for 12 to 15 minutes or until the scones are well risen and golden brown.

Remove the baking sheets from the oven. Transfer the scones to a warmed serving plate. Separate into triangles and serve at once, if they are to be eaten hot.

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