Treacle Scones

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper.

   Tip: For easy scone removal.

2. 2

   In a large bowl, whisk together the flour, baking powder, and salt.

   Tip: Make sure to aerate the mixture.

3. 3

   Add the cold butter to the dry ingredients and use a pastry blender or your fingertips to work it into the flour mixture until it resembles coarse breadcrumbs.

   Tip: Be gentle to avoid overmixing.

4. 4

   In a separate bowl, whisk together the treacle, granulated sugar, and eggs until well combined.

   Tip: Don't overbeat the mixture.

5. 5

   Add the milk to the wet ingredients and whisk until the mixture is smooth.

   Tip: Make sure to incorporate all the liquid.

6. 6

   Pour the wet ingredients into the dry ingredients and gently fold until the dough comes together in a shaggy mass.

   Tip: Don't overmix at this stage.

7. 7

   Turn the dough out onto a floured surface and gently knead until it comes together in a cohesive mass.

   Tip: Be gentle to avoid developing the gluten.

8. 8

   Pat the dough into a circle, about 2.5cm thick.

   Tip: Make sure the dough is evenly thick.

9. 9

   Use a biscuit cutter or the rim of a glass to cut out scones. Gather the scraps, re-form the dough, and cut out additional scones.

   Tip: You should be able to get 6-8 scones.

10. 10

    Place the scones on the prepared baking tray, leaving about 2.5cm of space between each scone.

    Tip: Make sure they don't touch each other.

11. 11

    Brush the tops of the scones with the melted butter.

    Tip: This will give them a golden brown finish.

12. 12

    Bake for 15-20 minutes, or until the scones are golden brown.

    Tip: Check for doneness by inserting a skewer into the center of a scone.

13. 13

    Allow the scones to cool on a wire rack for 5-10 minutes before serving.

    Tip: This will help them retain their texture.

14. 14

    Serve warm, dust with golden caster sugar if desired.

    Tip: Enjoy!