Treacle Scones


225g (8oz) plain flour
2.5ml (half tsp) cream of tartar
2.5ml (half tsp) bicarb of soda
pinch salt
25g (1oz) margarine
50g (2oz) treacle
milk to mix

Sieve dry ingredients and rub in fat. Add the warmed treacle and a little milk to make a soft dough. Turn onto a floured board and roll to (half inch) 1 cm thick. Cook slowly on a hot greased gridle until risen and lightly coloured and turn.

From "Treacle Alice's Cookbook"

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