Treacle Scones from England Recipe

Preheat the oven to 450 degrees F (230 degrees C). Set an oven shelf in the top third of the oven for baking.

Sift the flour salt baking soda cream of tartar cinnamon and mixed spice into a large bowl. Rub in butter until the mixture resembles bread crumbs. In a small saucepan gently heat the milk and stir in the sugar and treacle until dissolved. Remove from the heat and pour into the dry ingredients. Stir until it turns into a soft dough.

Turn the dough out onto a floured surface and knead lightly until smooth. Use a rolling pin to roll out to 1/2 inch thickness. Cut into 2 inch circles rerolling dough until it has all been used. Place the scones on a lightly greased or floured baking sheet.

Bake for 12 to 15 minutes in the preheated oven until the bottoms are lightly browned. Cool on a wire rack. Serve split. Don't use a knife to split them rather pull them apart into two halves gently with your hands.