Black treacle scones

    Black treacle scones


    26 people made this

    About this recipe: This is a very old recipe. Serve these flavourful scones warm with butter. They may be a little heavy but you can lighten them up by using an egg in place of some of the milk if you like.

    Serves: 15 

    • 450g plain flour
    • 2 teaspoons bicarbonate of soda
    • 4 1/2 teaspoons cream of tartar
    • 1/2 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon ground allspice
    • 1/4 teaspoon ground cloves
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground ginger
    • 100g butter
    • 2 tablespoons treacle
    • 250ml milk

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

    1. Preheat oven to 220 C / Gas 7. Lightly grease a baking tray.
    2. In a large bowl, sift together flour, bicarbonate of soda, cream of tarter, salt, cinnamon, allspice, cloves, nutmeg and ginger. Rub in butter with a fork or pastry blender. Combine milk and treacle in a small bowl; stir into flour mixture until moistened. Turn dough out onto a lightly floured surface and knead briefly. Roll dough out into a 1cm thick round. Cut out circles with a medium biscuit cutter and place pieces on prepared baking tray so that they are barely touching.
    3. Bake in preheated oven for 10 to 12 minutes. Move to a wire rack to cool slightly before serving. For soft scones, cover with a dry cloth for 10 minutes. For crisp scones, do not cover.

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