Warm trea­cle scones

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MAKES 8 400g plain flour 1 rounded tsp ground cin­na­mon 1 rounded tsp mixed spice 2 heaped tsp bak­ing pow­der 50g golden caster sugar plus ex­tra for dust­ing pinch of salt 100g salted but­ter chilled and diced 120g trea­cle 125ml whole milk

Pre­heat the oven to 200C/180C fan/gas 6. Have ready a 7cm fluted or plain cut­ter and a non­stick bak­ing sheet. Sift the flour, spices and bak­ing pow­der into the bowl of a food pro­ces­sor and add the sugar and salt. Add the but­ter and whiz to crumbs. Com­bine the trea­cle and milk in a medium bowl and stir to loosely com­bine un­til the trea­cle thins and turns runny, then add this through the fun­nel with the mo­tor run­ning and whiz to a soft, sticky dough.

On the work sur­face, lay out a large sheet of cling­film (about 60cm long). Place the dough on one half of the cling­film and fold the other half over the top. Gen­tly roll out the dough be­tween the cling­film un­til it’s about 2cm thick. Re­move the cling­film and cut out scones us­ing the cut­ter, bring­ing the cut­tings to­gether and re-rolling once as nec­es­sary (you should get 8 scones in to­tal). Ar­range the scones on the bak­ing sheet and scat­ter a lit­tle caster sugar over each one. Bake for 17-20 min­utes or un­til risen, crusty and cracked, a bit like soda bread. SERV­ING IDEA Th­ese are most de­li­cious eaten warm, slit and spread with clot­ted cream and some golden syrup ooz­ing out the sides. They also keep well un­til the fol­low­ing day stored in an air­tight con­tainer.

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