Preheat oven to 230C Gas Mark 8. Preheat a baking sheet. Sift the flour, salt, bicarbonate of
soda and mixed spice into a bowl, then run in the butter until the
mixture resembles breadcrumbs. Stir in the sugar.
Add the treacle and buttermilk and mix
to a fairly soft dough. Turn onto a lightly floured surface,
knead lightly to remove any cracks, then roll out to about 12mm
thick. Cut the dough into rounds with a 5cm
cutter and place on the hot baking sheet. Brush with the beaten egg and bake for
about 10 minutes, until golden and well risen. Leave to cool on a wire rack, then
serve warm or cold, split and buttered.
Makes 7
For a richer scone mixture, rub in 40g
butter and add an egg.
