Prep 10 mins
Cook 15 mins
I had these for the first time when I moved to Scotland. This is what would happen if gingerbread and scones had kids. :-) I doubled the recipe when I made them and am not sure if I miscalculated, but there was a lot of liquid! So, if your dough is too liquidy, add small amounts of flour until you have a soft dough. They will still come out great! :-)
- 8 ounces self raising flour
- 1 1⁄2 ounces sweet butter, unsalted
- 1 ounce brown sugar, soft
- 5 ounces milk
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 2 tablespoons molasses (treacle)
- 1 pinch salt
- Sift the flour and spices into a bowl.
- Rub in the butter as finely as possible.
- Dissolve the treacle, sugar, and salt in the milk.
- Add to dry ingredients and mix lightly to a clear dough.
- Turn out on to a floured board, divide in two, and form into round shapes.
- Roll out and cut across into four or eight, but do not completely separate the scones.
- Glaze with beaten egg.
- Bake in a moderate hot oven for approximately 12-15 minutes.
- Test for doneness.
- Serve with sweet cream butter and a selection of marmalades and jams.
- Note: You may have to experiment with the timing depending on the individual oven.