Guinness Wholemeal and Currant Scones

These sweet beer scones have fine nutty flavours and are excellent for afternoon tea.

Ingredients 15

170 g plain flour

330 g wholemeal flour

25 g baking powder

10 g salt

120 g butter

35 g brown sugar

80 g treacle

300 ml Guinness

130 g dried currants

Method

Preheat the oven to 220°C normal bake (fan forced) 200°C. Combine flour, baking powder and salt in a large bowl. Grate butter and rub into the flour mix with your hands. Mix brown sugar, treacle, Guinness and currant in a different bowl. Blend liquid into flour mixture and combined to dough. Turn onto a lightly floured surface and pat the dough into a 3 cm thickness. Cut out the scones with a 5 cm scone cutter and transfer to a lightly floured tray. Space approx. a centimeter apart and bake for approx 12 min. until golden brown on top and cooked through. Dust with icing sugar.

Note: Substitute treacle with golden syrup or dark corn syrup.