Instructions

• Prepare baking sheets and set oven:
• 01 Pre-heat your oven to 200C. Grease two baking sheets with a little butter and set aside.
• Wet mixture:
• 02 Measure your milk into a jug, before adding the sugar and treacle. Mix together with a fork/whisk, until the sugar has dissolved and the ingredients have combined – this may take a few minutes. Set aside.
• Dry mixture:
• 03 Sift the flour, salt, baking powder, mixed spice and ground ginger into a large bowl.
• Make scones:
• 04 Using the tips of your fingers, rub in the butter to the dry ingredients, again lifting as you go to allow air into the flour. Continue until you have a sandy consistency. Create a well in the middle. Pour in the milk/treacle mixture. Using a wooden spoon, gently bring the ingredients together to form a soft, slightly sticky dough. Turn out onto a floured work surface and gently knead together. Lightly roll out the dough to about 2-3cm (1 inch) thickness.
• Shape scones:
• 05 Using a cookie cutter of your choice, cut your scones out and place them onto your pre-greased baking sheets. The smaller your cutter the more scones you will get. Leave your scones to rest on the tray for about 10 minutes before brushing the tops with some extra milk.
• Bake:
• 06 Place the tray/s into your pre-heated oven and bake for 10 minutes. If you are making small scones, keep a close eye on them as you may need to reduce the baking time to suit. If using a large cutter you may need to cook them slightly longer. Once cool enough to touch, transfer to a wire rack to cool completely or enjoy whilst still warm.