Treacle Scones
Dark, spiced scones made with black treacle and mixed spice, split and eaten warm with butter.
Photograph credit: Treacle scone success! by Caspia Jackmanson · CC BY 2.0 · Flickr
It is a plain scone with something dark and sticky in it. The treacle gives colour, a faint bitterness and a flavour somewhere between toffee and liquorice.
Measure the treacle with a spoon dipped in hot water, so that it slides off cleanly. Warm it with the milk for 30 seconds in a pan to loosen it, and stir until it dissolves into a brown liquid. Cool the mixture before adding it to the flour. Hot liquid starts the baking powder reacting too early, and the scones come out flat.
Rub the butter into the flour, then add the treacle milk and mix with a knife until it just comes together. The dough will be softer and darker than a regular scone dough. Pat it to 3 cm thick and cut with a floured cutter, straight down, with no twisting.
Bake at 220°C / 430°F for 15 minutes. If your oven runs hot, check at 12 minutes. Eat them warm with butter. Cheddar also goes well with the dark, sweet flavour.
The Method for Treacle Scones
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Heat the oven to 220°C / 430°F and line a tray. Warm the treacle with the 100 ml milk for 30 seconds, stir until dissolved and cool.
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Mix the flour, baking powder and mixed spice. Rub in the butter until crumbly and stir in the sugar.
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Add the treacle milk and mix with a knife to a soft dough. Pat out to 3 cm thick on a floured surface and cut 8 rounds.
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Set on the tray, brush with the milk and bake for 15 minutes until risen.
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A Few Pointers
- Cool the treacle milk before using.
- Cut straight down.
- If your oven runs hot, check at 12 minutes.
- Eat the same day.
Changing the Recipe
- No self-raising flour to hand? The common home substitute is the same weight of plain flour with 2 teaspoons of baking powder for every 150 g, sifted together well; the rise may not be identical to a bought self-raising flour.
What to Serve With It
Salted butter · Mature cheddar · Hot tea · Apple slices
Leftovers and Storage
Best on the day. Keeps in a tin for 2 days.
Nutrition per Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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