Treacle and Ginger Scones Recipe

400 g/14 oz plain (all-purpose) flour
50 g/2 oz rice flour
5 ml/1 tsp bicarbonate of soda (baking soda)
2.5 ml/0.5 tsp cream of tartar

10 ml/2 tsp ground ginger

2.5 ml/0.5 tsp salt
10 ml/2 tsp caster (superfine) sugar

50 g/2 oz butter or margarine

30 ml/2 tbsp black treacle (molasses)

300 ml milk

Method:

Mix together the dry ingredients. Rub in the butter or margarine until the mixture resembles breadcrumbs. Stir in the treacle and enough of the milk to make a soft but not sticky dough. Knead gently on a lightly floured surface, roll out and cut into rounds with a 7.5 cm/3 in biscuit (cookie) cutter. Place the scones (biscuits) on a greased baking (cookie) sheet and brush with any remaining milk. Bake in a preheated oven at 220°C/425°F/gas mark 7 for 15 minutes until risen and golden brown.