- Making time 15 minutes
- Preparation time minutes
- 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
- 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
- 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.
- Stir in the sugar and baking powder
- Stir the bicarbonate of soda in the yoghurt then adds to the flour mixture with the black treacle.
- 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.
- 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.
- Add to the baking sheet and sprinkle the tops with a little extra flour or leave plain if preferred.
- Bake in a preheated oven, 220oC, 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.