Memories of my Nanna and Mum making these on a Sunday morning for a wee treat through the week.
The hint of sweetness from the treacle meets the spice from the cinnamon and melts on your tongue for a touch of nostalgia.
Why not give these a try and let us know how you get on in the comments below. We love to hear your feedback. E x
Prep:-
Preheat your oven to 375F/190C.
Gather all your ingredients
Whisk the egg.
Sieve the dry ingredients into a bowl.
Rub in the butter until the mixture resembles breadcrumbs.
Add the beaten egg, treacle and buttermilk and mix until you have a soft dough
Roll out onto a floured surface until the scone dough is approximately 2.5cm/1 inch thick and cut into rounds.
(Don't twist the cutter)
I get 7-8 scones from this quantity of dough.
Place on a floured baking sheet, brush the tops with milk and bake for 10-12 minutes.
Remove from the oven and allow to cool for a minute before transferring to a wire rack to cool.
Slice through, spread with butter and enjoy!
Easy swaps:-
Brown sugar for white
Buttermilk for milk
Butter for margarine
Ingredients
Directions
Prep:-
Preheat your oven to 375F/190C.
Gather all your ingredients
Whisk the egg.
Sieve the dry ingredients into a bowl.
Rub in the butter until the mixture resembles breadcrumbs.
Add the beaten egg, treacle and buttermilk and mix until you have a soft dough
Roll out onto a floured surface until the scone dough is approximately 2.5cm/1 inch thick and cut into rounds.
(Don't twist the cutter)
I get 7-8 scones from this quantity of dough.
Place on a floured baking sheet, brush the tops with milk and bake for 10-12 minutes.
Remove from the oven and allow to cool for a minute before transferring to a wire rack to cool.
Slice through, spread with butter and enjoy!
Easy swaps:-
Brown sugar for white
Buttermilk for milk
Butter for margarine