• Making time 15 minutes
• Preparation time  minutes

Ingredients:

• 400g malted bread flour and extra for sprinkling
• 50g butter, diced
• 50g light muscovado sugar
• Three teaspoons baking powder
• One teaspoon bicarbonate of soda
• Eight tablespoons low-fat natural yoghurt
• Two tablespoons black treacle
• One egg, beaten

To serve:

• 500ml carton crème Fraiche
• 375g jar strawberry jam

Stepping onto a brand-new path is difficult, but not more difficult than remaining in a situation, which is not nurturing to the whole woman.

– Maya Angelou

Preparation:

1. Put the flour in a mixing bowl or a food processor, add the butter and rub in with your fingers or process until the mixture resembles fine breadcrumbs.
2. Stir in the sugar and baking powder
3. Stir the bicarbonate of soda in the yoghurt then adds to the flour mixture with the black treacle.
4. Gradually mix in enough of the beaten egg to form a soft but not sticky dough, knead lightly then roll out on a lightly surface until 2 cm thick.
5. Working quickly, cut out 5.5 cm circles using a plain biscuit cutter, transfer to a greased baking sheet, re-knead the trimmings and continue rolling and stamping out until all the mixture has been used.
6. Add to the baking sheet and sprinkle the tops with a little extra flour or leave plain if preferred.
7. Bake in a preheated oven, 220^oC, set timer for 8 minutes until well risen and browned, transfer the scones to a napkin-lined basket and serve warm or cold, split and topped with crème Fraiche and jam, they are best eaten on the day they are made.