Black Treacle Scones

Preheat oven to 220 C / Gas 7. Lightly grease a baking tray.

In a large bowl, sift together flour, bicarbonate of soda, cream of tarter, salt, cinnamon, allspice, cloves, nutmeg and ginger. Rub in butter with a fork or pastry blender. Combine milk and treacle in a small bowl; stir into flour mixture until moistened. Turn dough out onto a lightly floured surface and knead briefly. Roll dough out into a 1cm thick round. Cut out circles with a medium biscuit cutter and place pieces on prepared baking tray so that they are barely touching.

Bake in preheated oven for 10 to 12 minutes. Move to a wire rack to cool slightly before serving. For soft scones, cover with a dry cloth for 10 minutes. For crisp scones, do not cover.