Golden Syrup Scones

I'm sorry! I know I've posted far too many scone recipes on this blog, but I swear this one is worth it. I thought I had completed my quest for the perfect fluffy scone after having much success with the CWA scone recipe but this one is even better. After enjoying some delicious lamb shank pies and date tart at Gazebo, Lisa and I couldn't resist stopping by the British Lolly shop to buy rhubarb flavoured lollies and my favourite, Lyle's Golden Syrup. This stuff is liquid gold I tell you. I went on the hunt for some good recipes to make the best use of my precious syrup and found this winner. Fluffy cream scones with golden syrup added to the dough, as well as brushed over their warm tops to give them a caramel-like glaze.

Golden Syrup Scones
(from Donna Hay Magazine)
2 cups self raising flour
2 tbsp caster sugar
2 tbsp golden syrup (I definitely recommend Lyle's Golden Syrup if you can get it!)
1/2 cup (125ml) milk
1/2 cup (125ml) single cream
1 tablespoon golden syrup extra for glazing

Preheat oven to 180 degrees C and line a baking tray with paper. Sift flour and sugar into a bowl and mix a little with a butter knife. Make a well in the centre, place the golden syrup in and then pour the milk and cream on top. Mix lightly and quickly with your butter knife until just combined.

Place on a lightly floured surface and press out until about 3cm high. Use a 5cm scone cutter to cut out the dough. This recipe cuts about 8 scones for me.

Place on your lined baking tray so they are just touching and bake for about 20 minutes or until the scones are cooked through and light golden brown on top.

Once they are cooked, remove from the oven and brush the tops of the scones generously with the extra golden syrup.

Allow to cool for a few minutes and then slice in half and serve with cream (and extra golden syrup if you are a nut like me).

To be honest I really don't know if these will be as nice if they were made using the dark golden syrups you get in the supermarkets here, since the Lyle's stuff is so much lighter and less bitter. A proclaimed these to be the best tasting scones I had ever made and proceeded to scoff down two huge ones with a ton of cream, which is high praise from a well-known anti-sconner. I absolutely fell in love with them. The golden syrup makes them smell and taste amazing, especially with their sticky, golden tops. I loved them so much that I made them again and almost used up the entire jar of syrup on these scones alone. And I would do it again!