Treacle Scones with Apple Sauce & Clotted Cream
Gently spiced treacle scones served with apple sauce and clotted cream taken from the Dairy Diary 2023.
Ingredients
Self-raising flour 350g (12oz), plus extra for dusting
Baking powder 1 tsp
Mixed spice 1 tsp
Golden caster sugar 4 tbsp, plus extra for dusting
Butter 75g (3oz), cubed
Treacle 3 tbsp
Milk 125ml (4fl oz), plus extra for brushing
Apple sauce and clotted cream to serve
Instructions
1
Preheat the oven to 200°C/180°fan/Gas 6 and grease and line a baking sheet. Put flour, baking powder, spice, sugar and a pinch of salt in a bowl, then rub in butter until crumbs.
2
Thoroughly mix together treacle and milk and add to dry ingredients, kneading to a soft sticky dough. Turn out onto a floured surface and roll out to a 2cm (¾in) thickness. Stamp out 6-8 cm (about 3in x 2in) rounds, rerolling the dough once. Place on prepared baking sheet. Brush each scone with extra milk and sprinkle with sugar.
3
Put in the oven and bake for 18-20 minutes until risen and golden.
4
While still warm, slice in half and serve with a dollop of apple sauce and clotted cream.
Categories:Afternoon TeaBaking RecipesBritishDairy Diary 2023 RecipesFlavours of the WorldFreezer FriendlySaucesSmall Cakes
