It has been a lovely bright day, all golden and rusty in the sunshine - a 'proper' autumn day. But now the temperature has dropped and the wind is getting a bit frisky I'm feeling decidedly chilly! Anytime now we'll be snuggling down in our pj's with Harry Potter but first I thought I'd share a recipe with you for Ginger and Treacle Scones, they are delicious - I made a batch for Mr H and no.1 daughter to take up to Cumbria this weekend, they are not too sweet and lovely warmed and served with butter.
8oz SR Flour
1.5 tsp Baking Powder
2oz Butter or Marg
2 tsp Ground Ginger
6 tbsp warmed milk
1 rounded tbsp Treacle
Oven at 220C or 200C for fan oven.
Place flour, spice and baking powder in a large bowl, add the butteror marg and rub in with fingertips. Add the treacle to the milk and stir until dissolved, add the milk to the flour mixture and mix gently with a round ended knife, knead briefly before turning out onto a floured surface. Roll to a depth of 1.5cm and cut into approx 11 rounds using a 5cm cutter. Brush the tops with a little milk and bake for 10 -15 minutes until golden and well risen, best eaten warm with butter.