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Gently spiced treacle scones served with apple sauce and clotted cream taken from the Dairy Diary.
Ingredients
Self-rising flour 350g (12oz), plus extra for dusting
Baking powder 1 tsp
Mixed spice 1 tsp
Golden caster sugar 4 tbsp, plus extra for dusting
Butter 75g (3oz), cubed
Treacle 3 tbsp
Milk 125ml (4fl oz), plus extra for brushing
Apple sauce and clotted cream to serve
Instructions
Preheat the oven to 200°C/180°fan/Gas 6 and grease and line a baking sheet. Put flour, baking powder, spice, sugar and a pinch of salt in a bowl, then rub in butter until crumbs.
Thoroughly mix together treacle and milk and add to dry ingredients, kneading to a soft sticky dough. Turn out onto a floured surface and roll out to a 2cm (¾in) thickness. Stamp out eight 8cm x 6cm (about 3in x 2in) rounds, rerolling the dough once. Place on prepared baking sheet. Brush each scone with extra milk and sprinkle with sugar.
Put in the oven and bake for 18-20 minutes until risen and golden.
While still warm, slice in half and serve with a dollop of apple sauce and clotted cream.
Taken from the Around Britain Cookbook