Treacle Scones
Traditional Scottish recipe for the best homemade Treacle Scones.
Servings: 12
Equipment
Ingredients
- 100 g Treacle (Molasses)
- 220 ml Milk cold
- 60 g Soft Light Brown Sugar
- 450 g Self-raising Flour
- 1/2 tsp Salt
- 2 tsp Baking Powder
- 1 tsp Mixed Spice (Pumpkin Spice)
- 1/2 tsp Ground Ginger
- 80 g Butter or Block Margarine cold
Instructions
- Pre-heat your oven to 220°c (200°c for fan assisted oven, Gas Mark 7 or 425°F). Grease two baking sheets with a little butter and set aside.
- Measure your milk into a jug, before adding the sugar and treacle. Mix together with a fork/whisk, until the sugar has dissolved and the ingredients have combined - this may take a few minutes of mixing. Set aside.
- Sift the flour, salt, baking powder, mixed spice and ground ginger into a large bowl, holding the sift up to allow some air into them.
- Using the tips of your fingers, rub in the margarine/butter to the dry ingredients, again lifting as you do to allow air in. Continue until you have a sandy consistency.
- Create a well in the middle. Pour in the milk/treacle mixture. Using a wooden spoon, gently bring the ingredients together to form a soft, slightly sticky dough.
- Turn out onto a floured work surface and gently knead together, before stretching the dough to about 2-3cm (1 inch) thickness.
- Using a cookie cutter of your choice, cut your scones out and place them onto your pre-greased baking sheets. The smaller your cutter the more scones you will get. Reform and stretch the dough as required to use all of the dough.
- Leave your scones to rest on the tray for about 10 minutes before brushing the tops with some extra milk.
- Bake in your pre-heated oven for 10 minutes. If you are making smaller scones, keep a close eye on them as you may need to reduce the baking time to suit. If bigger you may need to give them slightly longer.
- Once cool enough to touch, transfer to a wire rack to cool completely or enjoy whilst still warm.
Notes
- For full ingredient explanations, including substitutions, please see the Ingredients information above.
- For all our tips in achieving fool-proof scones, please see Granny's Top Tips above.
- Treacle scones are best enjoyed on the day you bake them, but they can be stored in an airtight container for a couple of days - you may want to warm/toast them a little before eating.
- Treacle scones can be frozen. Simply wait until the are completely cool, before placing them into a freezer bag. Remove one scone at a time (or as many as required per serving) and let them thaw out before eating. You can then warm/toast too, if you want.
- Molasses is a close substitution for treacle.
- Pumpkin spice mix is a close substitution for mixed spice.