Treacle Scones

Recipe View 5 mins Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. (5 minutes)

Recipe View 3 mins In a large bowl, sift together the flour, baking soda, cream of tartar, and sugar. (3 minutes)

Recipe View 5 mins Add the cold, cubed butter to the dry ingredients. Using your fingertips or a pastry blender, rub the butter into the flour mixture until it resembles coarse crumbs. (5 minutes)

Recipe View 1 mins Create a well in the center of the flour mixture. Pour in the treacle and most of the milk. (1 minute)

Recipe View 3 mins Using a wooden spoon or spatula, gently stir the wet and dry ingredients together until a soft dough forms. Add more milk, a tablespoon at a time, if the dough seems too dry. Be careful not to overmix. (3 minutes)

Recipe View 2 mins Lightly flour a clean work surface. Turn the dough out onto the floured surface and gently pat it down to about 3/4 inch (2 cm) thickness. (2 minutes)

Recipe View 5 mins Use a biscuit cutter (approximately 2-3 inches in diameter) to cut out rounds from the dough. Re-roll any scraps to cut out additional scones. (5 minutes)

Recipe View 2 mins Place the scones onto the prepared baking sheet, leaving a little space between each one. (2 minutes)

Recipe View 12 mins Bake for 10-12 minutes, or until the scones are golden brown and the bottoms are lightly browned. (10-12 minutes)

Recipe View 0 mins Transfer the scones to a wire rack to cool slightly. Serve warm with butter, clotted cream, or your favorite jam.