Treacle Scones

Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper.

Sift the self-rising flour, cinnamon, and salt into a large mixing bowl.

Cut the butter into small cubes and rub it into the flour mixture using your fingertips until the texture resembles coarse breadcrumbs.

Stir in the caster sugar, mixing until evenly distributed throughout the dry ingredients.

Warm the black treacle slightly (about 30 seconds in a microwave or brief warming over low heat) to make it pourable, then add it to the milk and mix well.

Make a well in the center of the flour mixture and pour in the treacle-milk mixture, stirring gently with a knife until a soft dough begins to form.

Turn the dough out onto a lightly floured surface and knead very briefly (about 5–6 times) until just combined; avoid overworking.

Pat the dough out to approximately ¾ inch thickness and cut into rounds using a 2-inch cutter or knife.

Place the scones on the prepared baking tray, spacing them about 1 inch apart.

Bake in the preheated oven for 12 minutes, or until golden brown and risen.

Remove from the oven and transfer the scones to a wire rack to cool slightly before serving warm.