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Lyle’s Elegant Golden Scones

Prep

15 min

Bake

12-18 mins

Serves

5 to 10

Difficulty

Easy

About

A beautifully light, soft take on traditional scones - the magic of Lyle's Golden Syrup makes these delights an afternoon tea dream.

Classic-Tin
made using

Lyle’s Golden Syrup Tin

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Instructions
Ingredients
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Bake up these blissful scones:

Step 1

Preheat the oven to 180°C/160° Fan, 350°F, Gas 4 and gently warm the 30g (1¼oz) of Lyle's Golden Syrup in a small pan until softened.

Step 2

Combine the flour and Golden Syrup Sugar in a bowl. Make a well in the centre, then pour in the warm Lyle's Golden Syrup, milk and cream. Quickly and lightly mix until just combined. (The mixture will be deliciously sticky.)

Step 3

Turn out onto a floured surface - no need to roll, just gently pat the dough into a rectangular shape with the well-floured palms of your hands. You are looking for dough about 2cm (¾") thick. The less you handle the scone dough the lighter the end result.

Step 4

Dip a 6cm (2½") plain cutter into a small bowl of flour before stamping out the scones. Press the cutter down without twisting or the scones will rise unevenly. Place set apart on a baking tray lined with silicone or parchment paper. Lightly reform any trimmings to make more scones.

Step 5

Bake on the middle shelf for 15-18 minutes (or 12-15 minutes if making 5cm [2"] smaller scones) until well risen and golden. Remove to a wire rack.

Step 6

Heat 1 tablespoon of Lyle's Golden Syrup in a small pan and use it to brush the tops of the scones.

Step 7

When cooled, split and serve with cream and Lyle's Golden Syrup or jam.

Ingredients

Serving

1

Ingredients

Lyle's-golden-syrup

Lyle’s Golden Syrup

Plus 1 tbsp for brushing

30 g
Flour

Self raising flour

295 g

Tate & Lyle Fairtrade Golden Syrup Cane Sugar

30 g
Milk

Full fat milk

120 ml
Cream

Single cream

120 ml
Raspberry-jam

Raspberry jam

To serve

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Our Syrups

Ideal for baking and toppings, and a perfect companion for pancakes and porridge.

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