Monday, 14 June 2010
This month I have been experimenting with scones, cranberry and orange, vanilla rhubarb, blueberry, cheese and dill and maple syrup. Many of our customers love the traditional plain scone that has been a staple of most cafe menus for many years but most seem to be attracted to the more unusual fruit-filled versions.
In search of a toffee flavoured scone, I started to search through all my oldest cookbooks. Treacle scones are a very old-fashioned and traditional Scottish tea-time treat. All the leather bound cookbooks I've inherited have recipes, and all the wee Scottish cookbooks picked up on holidays or in charity shops feature their own versions. This is an amalgam of various very similar recipes. The treacle (molasses) can be replaced by golden syrup for a lighter version.
225g self-raising flour
25g caster sugar
Half a teaspoon of cinnamon
2 tablespoons black treacle
Pinch of salt
Approx 115ml milk
Pre-heat the oven to 220C/Gas 7.
Sift the flour and salt into a bowl.
Rub in the butter lightly until the mixture has the texture of breadcrumbs.
Stir in the sugar, cinnamon and treacle then add just enough milk to make a soft dough.
Bring together and roll out on a floured board.
Cut into rounds with a 10cm pastry cutter.
Butter a baking tray and place the scones on this.
Brush with a little milk and bake for 12 minutes until golden and aromatic.
Cool on a wire rack and serve dripping with butter and jam.