THESE ginger and treacle scones come from an old family favourite, the National Trust Book Of Tea-Time Recipes. They are heavier than usual scones, but richly delicious. The rhubarb came from the garden. Together with natural yoghurt this all made for a good pudding.

Ginger and treacle scones

(makes six or seven, not 11 as the recipe suggests)

225g self-raising flour

One and a half teaspoons baking powder

Two teaspoons ground ginger

2oz unsalted butter cut into small pieces (or margarine if you prefer)

Six tablespoons milk

One rounded tablespoon black treacle

A little milk to glaze

Preheat oven to gas mark 7, 425F, 220C (lower heat for fan ovens). Line baking tray with baking parchment. Mix together flour, baking powder and ginger and rub in the fat. Warm milk and treacle together in a small pan until lukewarm. Add to the mixture and mix to a soft dough. Knead very lightly (not bread-style kneading) and roll to a thickness of 1.5 to 2cms. Cut into rounds with a two-inch (5cm) cutter and place on tray. Brush the tops with milk and bake for 12-15 minutes. Remove from oven and leave to cool on a wire rack.

For the rhubarb:

Cut six or seven sticks into even-sized pieces. Arrange in a dish and add a small amount of liquid (a dash of water or, as I did, elderflower cordial) and two tablespoons of golden caster sugar (or other sugar). Cover with tin foil and cook in a moderate oven for about 30 minutes or until the rhubarb is tender. Serve warm or cold and add the leftovers to porridge.