Our summer weather has improved; we have had some rain-free, wind-free warmish days but not the lovely glorious brilliant sunshine and blue skies which we all enjoy. I know cream teas can be eaten at any time of the year, but they do seem a particularly summery thing with fresh Cheddar strawberries to go with the scones and clotted cream.
So looking at different recipes for scones, I came across some black treacle scones – now they would be good with clotted cream and maybe ginger jam on a not so red-hot day!
Treacle scones:
- 8 oz plain flour (I don’t like baking powder so I would use self-raising flour, and then cut out the next two ingredients)
- 1 level tsp bicarbonate of soda (see above – or if I had no self-raising flour I’d use t level tsps baking powder)
- 1 level tsp cream of tartar
- 1 level tsp ground ginger (I would whack in a bit more as I like really gingery things!)
- ½ level tsp mixed spice (I would up that as well, spicier the better!)
- (I would add drained and chopped stem ginger or chopped crystallised ginger as well – as you might add dried fruit to other scone mixes!)
- 2 oz butter
- 1 level tbsp black treacle
- 1 beaten egg
- milk
- sieve all the dry ingredients together
- rub in butter
- beat egg and treacle together and stir into the other ingredients – add milk if needed to make a fairly stiff dough
- add chopped ginger
- cut into rounds and brush with milk or beaten egg
- bake at 220° C, 425° F, gas mark 7 – this is a hot oven so check they aren’t catching on the tops before they bake right through
- serve with butter and ginger jam, clotted cream – and of course a pot of tea
Would be lovely in Winter
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Definitely!
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