Post by Sylvia on Aug 23, 2008 7:49:30 GMT -6
These are traditional Scottish scones.
Treacle Scones
8 oz self-raising flour
1 oz caster sugar (fine granulated sugar)
2 oz butter
2 tablespoons black treacle (molasses) or golden syrup (light corn syrup)
Pinch of salt
Half a teaspoon of cinnamon
Approximately quarter pint of milk
Sift the flour and salt into a bowl and rub in the butter. Mix in the sugar, cinnamon, treacle or syrup and enough milk to make a soft dough. Knead this on a floured surface until it is both moist and elastic.
Cut into rounds with a 2 ½” (half inch) pastry cutter. Grease a baking sheet (cookie sheet) and place the rounds on this. Brush with a little milk and bake for 10/15 minutes in an oven, pre-heated to 425F/220C/Gas Mark 7 until golden brown.
Allow to cool on a wire rack and serve split in half with butter.
Sylvia446
PS I have tried treacle, syrup and honey, but to be genuine Scottish scones it should be treacle (molasses)
Treacle Scones
8 oz self-raising flour
1 oz caster sugar (fine granulated sugar)
2 oz butter
2 tablespoons black treacle (molasses) or golden syrup (light corn syrup)
Pinch of salt
Half a teaspoon of cinnamon
Approximately quarter pint of milk
Sift the flour and salt into a bowl and rub in the butter. Mix in the sugar, cinnamon, treacle or syrup and enough milk to make a soft dough. Knead this on a floured surface until it is both moist and elastic.
Cut into rounds with a 2 ½” (half inch) pastry cutter. Grease a baking sheet (cookie sheet) and place the rounds on this. Brush with a little milk and bake for 10/15 minutes in an oven, pre-heated to 425F/220C/Gas Mark 7 until golden brown.
Allow to cool on a wire rack and serve split in half with butter.
Sylvia446
PS I have tried treacle, syrup and honey, but to be genuine Scottish scones it should be treacle (molasses)