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Treacle and Ginger Scones Recipe

Treacle and Ginger Scones Recipe

Ingredients: Makes 12

400 g/14 oz plain (all-purpose) flour
50 g/2 oz rice flour
5 ml/1 tsp bicarbonate of soda (baking soda)
2.5 ml/0.5 tsp cream of tartar

10 ml/2 tsp ground ginger

2.5 ml/0.5 tsp salt
10 ml/2 tsp caster (superfine) sugar

50 g/2 oz butter or margarine

30 ml/2 tbsp black treacle (molasses)

300 ml milk


Mix together the dry ingredients. Rub in the butter or margarine until the mixture resembles breadcrumbs. Stir in the treacle and enough of the milk to make a soft but not sticky dough. Knead gently on a lightly floured surface, roll out and cut into rounds with a 7.5 cm/3 in biscuit (cookie) cutter. Place the scones (biscuits) on a greased baking (cookie) sheet and brush with any remaining milk. Bake in a preheated oven at 220C/425F/gas mark 7 for 15 minutes until risen and golden brown.

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