The Cornish call golden syrup - treacle, but we call treacle - black treacle [molasses]. These delicious scones use half golden syrup and half milk to bind and are almost akin to Thunder & Lightening, especially if you just put a dollop of clotted cream in them! But I think if you split them with plain butter it is just as good. When I found this old recipe I could not understand why they are not in more frequent use!
To make 12 scones [they freeze well]
In a bowl sift:
12 oz SR flour
pinch of salt
½ a teaspoon of bicarbonate of soda
2 oz butter to resemble very fine breadcrumbs
In a measuring jug, on flat scales weigh 3 - 4 oz golden syrup. Warm this slightly in a microwave [or on the hearth of an open fire???]. Make up the liquid to 7 fl oz with milk, or buttermilk. I used plain milk, but would have used buttermilk if I had some. Whisk together until blended.
Make a well in the centre of the flour and pour in the liquid, then bring together, first with a knife, then your hand. Tip onto a floured surface and lightly knead until smooth. Gently roll out to about ½ - ¾ in thick. Please handle the mix as little as possible. Use a cutter to shape the scones, then place them on an oiled baking sheet. I don’t usually bother to grease the sheet for scones but with the high sugar content they might stick. Bring the offcuts together and re roll to cut the rest.
Preheat your fan oven to 210 C and bake for about 11-12 mins. I used a 2 in cutter. If you use a larger size increase the cooking time, reducing the temp after 10 mins.
When warm, split the scones, just butter or add a little more treacle and clotted cream.