Scottish Treacle Currant and Oat Scones

These delicious sweet scones are cut in triangles and are perfect for morning tea.

Ingredients make 14 scones

125 g all purpose flour

250 g wholemeal flour

5 g baking powder

¾ tsp ground ginger

½ tsp salt

250 g milk

125 g cream

150 g dried currants

100 g dark molasses

Method

Preheat oven to 200ºC fan forced (220C normal bake). Combine first 5 ingredients in a large bowl. Combine milk, cream, currants and dark molasses in another bowl and mix milk mixture into dry ingredients. Turn onto a lightly floured surface and pat the dough into a 3 cm thickness. Cut out the scones into triangles and transfer to a lightly floured tray or baking paper lined tray with space in between. Bake for approx 12 min. until golden brown on top and cooked through. Allow the scones to cool before decorating with white icing.

Note: Try golden syrup or honey instead of molasses.