Wholemeal Treacle Scones

100 g/4 oz plain unbleached white flour
100 g/4 oz plain wholemeal flour
25 g/1 oz caster sugar
1/2 teaspoon cream of tartar
1/2 teaspoon bicarbonate of soda
1 teaspoon ground mixed spice
50 g/2 oz polyunsaturated margarine
2 tablespoons black treacle, warmed
7 tablespoons skimmed milk

Preheat the overt to moderately hot (190 °C/375 ° F, Gas Mark 5).

Put the dry ingredients into a bowl and stir until thoroughly mixed. Rub in the margarine, then stir in the warmed treacle and the milk.

Turn the dough out on a floured surface and knead lightly. Roll out gently until about 1 cm/1/2 inch thick and stamp out about 10 rounds with a 5 cm/2 inch cutter.

Place the scones on a greased and floured baking sheet and brush with remaining milk. Bake in the oven for 20 minutes. Transfer to a wire rack and serve very fresh.

MAKES 10 to 12