225g plain flour
½ tsp salt
½ tsp baking soda
1 tsp of cream of tartar
½ tsp cinnamon
½ tsp ground ginger
25g butter
120ml milk
25g Chelsea Caster Sugar
1 Tbsp Chelsea Blackstrap Molasses

Preheat oven to 230˚C. Position the oven tray near the top of the oven for baking.

Sift the flour, salt, baking soda, cream of tartar, cinnamon and ground ginger in a large bowl. Rub in butter until the mixture resembles bread crumbs

In a small saucepan, gently heat the milk and stir in the Chelsea Caster Sugar and Chelsea Blackstrap Molasses until dissolved. Remove from the heat and pour in dry ingredients. Stir until it turns into a soft dough.

Knead the dough lightly in a floured surface until smooth. With the rolling pin, roll the dough to 3cm thickness. Stamp out the dough with fluted cutter, rerolling dough until it has all been used. Placed scones in a greased or lightly floured baking tray.

Bake for 12-15 minutes until lightly browned. Cool on a wire tray. Serve with any jam or marmalade or just plain butter.