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Treacle Scones presented by The Glencoe Inn Bed & Breakfast
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8 oz. Self-raising Flour
1-1/2 oz. Sweet Unsalted Butter
1 oz. soft Brown Sugar
5 oz. Milk
1 teaspoonful Ground Ginger
1 teaspoonful Cinnamon and spice
2 tablespoonful Treacle (Molasses)
Pinch of Salt
Sift the flour and spices into a bowl.
Rub in the butter as finely as possible.
Dissolve the treacle, sugar, and salt in the milk.
Add to dry ingredients and mix lightly to a clear dough.
Turn out on to a floured board, divide in two, and form into round shapes.
Roll out and cut across into four or eight, but do not completely separate the scones.
Glaze with beaten egg.
Bake in a moderate hot oven for approximately 12-15 minutes.
Test for doneness.
Serve with sweet cream butter and a selection of marmalades and jams.
Note: You may have to experiment with the timing depending on the individual oven.
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The Glencoe Inn Bed & Breakfast
Portsmouth, Virginia
A charming Victorian bed and breakfast overlooking the Elizabeth River in historic Olde Towne Portsmouth, Virginia!
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Click here for pictures and information about the inn.
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More The Glencoe Inn Bed & Breakfast Recipes:
A Perfect Cup of Tea
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More Recipes
Biscuits and Scones
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