Breads, Biscuits and Cakes Recipes - Black Treacle and Ginger Scones

Ingredients  

• 400 g/14 oz/3 1/2 cups plain (all-purpose) flour

• 50 g/2 oz/1/2 cup rice flour

• 5 ml/1 tsp bicarbonate of soda

• 2.5 ml/1/2 tsp cream of tartar

• 10 ml/2 tsp ground ginger

• 2.5 ml/1/2 tsp salt

• 10 ml/2 tsp caster (superfine) sugar

• 50 g/2 oz/1/4 cup butter

• 30 ml/2 tbsp black treacle (molasses)

• 300 ml/1 1/4 cups milk

• Butter and gooseberry jam (conserve) (optional)

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Method:

1. Sift all the dry ingredients together. Rub in the butter. Stir in the treacle and enough milk to form a soft but not sticky dough.

2. Knead gently on a lightly floured surface and cut into 10 rounds, using a 7.5 cm/3 in fluted cutter.

3. Place on a lightly greased baking sheet. Brush with any remaining milk to glaze. 

4. Bake in the oven at 220°C/425°F/gas mark 7 for about 15 minutes until well risen and the bases sound hollow when tapped.

5. Serve warm split and buttered and topped with gooseberry jam, if liked.