Gingerbread Oat and Currant Scones

These spicy scones are equally wonderful for tea time before and after Christmas.

Ingredients make 15

420 g self raising flour

100 g rolled oats

100 g brown sugar

10 g salt

150 g butter

200 ml buttermilk

135 g currants

65 g treacle

2 tsp ground ginger (6g)

2 tsp mixed spice (6g)

Method

Preheat oven to 200ºC fan forced (220C normal bake). Place flour, oats, sugar and salt in a bowl. Cut butter in small cubes and rub into the flour mix with your hands. In another bowl combine buttermilk, currants, treacle, ginger and mixed spice add this mix to the flour and combine with a scraper or hands. Place on a workbench dusted with flour and roll or press out to a thickness of approx. 25mm. Cut scones with a cutter 5 cm. in diameter. Place on lightly greased flat baking tray. Bake in the oven approx. 12 minutes and dust with icing sugar.

Note: Substitute currants with other dried fruits such as dates, sultanas and raisins.