Traditional Treacle Scones

    Traditional Treacle Scones

    (10)
    41saves
    30min


    14 people made this

    About this recipe: These scones are best served hot with lashings of butter.

    Ingredients
    Makes: 12 scones

    • 450g flour
    • 1 teaspoon bicarbonate of soda
    • 2 teaspoons cream of tartar
    • 1 tablespoon caster sugar
    • 50g butter
    • 250g treacle
    • 250ml milk, or as needed

    Method
    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Preheat the oven to 200 C / Gas 6.
    2. Sift the flour, bicarb, cream of tartar and sugar into a bowl. Rub in butter until it is in crumb-sized pieces. Make a well in the centre and pour in the treacle and milk. Stir into a soft dough. Roll out on a floured surface and cut in to rounds with a biscuit cutter. Place on a baking tray.
    3. Bake for 10 minutes in the preheated oven, or until the bottoms are lightly browned.
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    Reviews & ratings
    Average global rating:
    (10)

    Reviews in English (10)

    triciamac62
    3

    These were lovely...followed the recipe exactly. Very easy to make.......and eat LOL.  -  27 Mar 2013

    Keri
    by
    0

    These were lovely,my kids loved them especially,but next time i might add a bit more sugar just to make them a bit more sweeter!I halved the amount of treacle,as when i have made treacle scones in the past they were too treacley,these were just right though!  -  28 Aug 2013

    by
    16

    Absolutely lovely. I enjoy most things with molasses in it, and this is no exception. I added maybe a 1/4 tsp of pumpkin pie spice, used only 3/4 cup of milk, (otherwise, I think, the dough may have been too soft too roll out) and rolled them out approximately 1/2-inch thick. Recipe made 18 scones, so I think the dough could be rolled out a little thicker, as it doesn't rise in the oven. He-Who-Had-Sleepy-Seeds-in-His-Eyes liked waking up to the aroma of these and greatly enjoyed them with his British tea blend! Thank you, Karen, for this submission. I will be making these again!  -  18 Mar 2007  (Review from Allrecipes US | Canada)

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