Remember, remember the 5th of November!

Last night was Bonfire Night, and to celebrate I made treacle scones. What is more evocative of bonfire night than treacle , cinnamon and ginger? We took them out with a thermos of coffee and 2 mugs (with beer holders snuggly pulled over them for insulation!) and went down to the meadows to watch a thousand fireworks go off. It was freezing, but the scones made the chill worth it! If you are enjoying these scones indoors, try marmalade on them- it's divine.

Treacle Scones

8 oz Self Raising Flour
2 oz Vegan marge
1 oz Castor sugar
2 tbspn Treacle
Pinch Salt
.5 tspn cinnamon
.5 tspn dried ginger
Soya milk
Sprinkling of Granulated sugar

Oven pre heated at 220C/425F

1/Sift flour, add salt then rub in marge.

2/Mix in everything else and add small amounts of soya milk until a thick dough is formed.

3/Split dough in two and form into two circles about and inch and a half thick, and cut into
quarters. (This is the traditional way to cut the scones, but you could use boring old round cutter-outers if you desire.) Place on a baking tray.

4/If you like, brush with soya milk, and sprinkle granulated sugar on top.

5/Bung in oven for 15-20 minutes, or until golden.