Old-Fashioned Scottish Treacle Scones

A large scone on baking tray with jam filling, butter dish to background along with red and white spotty jam jar, two treacle scones to side also.

Course: Afternoon tea, Breakfast, Brunch, Snack

Cuisine: British, Scottish

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings: scones

Calories: 379kcal

Author: Jacq

This Old-Fashioned Treacle Scone recipe creates large rustic Scottish scones that are delicious spread with butter and fruit jam for a traditional British Afternoon Tea. With crisp chewy edges and soft treacly insides and the flavours of gingerbread, these scones will quickly become a family favourite bake.

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US Customary - Metric

Equipment

Mixing bowl
mixing spoon
sieve
biscuit or cookie cutter 3 inch [7 ½cm] or thereabouts
Baking tray with sheet of greaseproof/baking paper
Pastry brush for brushing plant milk over each scone, optional as can just use fingertips

Ingredients

225 grams plain flour [or cake flour/ all-purpose flour, sieved]
2 teaspoons baking powder l[evel teaspoon, sieved]
½ teaspoon bicarbonate of soda [baking soda, level teaspoon, sieved]
½ teaspoon salt [we used sea salt]
1 teaspoon ground ginger [or cinnamon/mixed spice/pumpkin spice powder]
60 grams margarine [or butter. we used Stork baking spread]
30 grams granulated sugar [or caster sugar]
2 tablespoons treacle [or light molasses]
200 millilitres milk [we used soya milk but any milk will do, more or less may be required, plus a little extra to brush over each scone]

Instructions

Preheat the oven to 220°C / 200°C fan / 428°F / Gas mark
Line a baking tray with baking paper.
Sift the flour, baking powder, bicarbonate of soda, and ginger powder into a mixing bowl.
225 grams plain flour, 2 teaspoons baking powder, ½ teaspoon bicarbonate of soda, 1 teaspoon ground ginger
Stir through the sugar and salt.
½ teaspoon salt, 30 grams granulated sugar
Break the margarine up into small pieces, and using your fingertips rub the margarine into the flour mixture until it resembles fine breadcrumbs.
Give the bowl a shake, back and forth, and the larger un-rubbed lumps will appear on the top. Rub these in.
60 grams margarine
Pour in the black treacle and half the milk. You may not require all the milk so just add a little at a time and stir, bringing the scone dough together into a ball.
Sprinkle flour over your work surface.
2 tablespoons treacle, 200 millilitres milk
Knead the dough lightly for a few seconds. If the dough is too sticky sprinkle in extra flour and if the dough is too dry smooth over extra milk with your fingers and work it in, until the dough is smoothish.
Gently pat the dough down with your hands until its about 1 inch thick.
Stamp out scone rounds with a biscuit cutter. The cutter can be dipped into flour so that it doesn't stick to the dough.
[Tip: don't twist the scone cutter when lifting the scone out, just lift the cutter straight up and gently press the scone out of the cutter.]
Bring the dough scraps back together into a ball and pat down. Repeat until all the dough has been used.
This recipe usually yields 4 large scones but a smaller biscuit cutter will result in a few more scones, about 6-8.
Brush a little milk over the top of each scone, using a pastry brush or your finger tips.
Place the scones on the baking tray and place on to the middle shelf of the oven, for about 15 minutes.
Fan ovens may take a few minutes quicker so check after 12 minutes.
Treacle scones are ready when they are firm, risen, have dark golden bits around the edges, and sound hollow when the base is tapped.
Either leave on the baking tray to cool or transfer to a wire rack. These scones can be enjoyed warm or at room temperature.

Notes

Nutritional information is for guidance only and is not an exact calculation as ingredients vary.
Don't panic if your scones come out the oven in strange shapes! This sometimes happens when baking scones but the scones will still taste perfect. Not twisting the biscuit cutter when stamping out scones can help prevent wonky rising.
This recipe yields 4-5 large scones, if a smaller 1 ½- 2 inch [3-5 cm] biscuit cutter is used the recipe could make 6-10 smaller scones.
Store scones for up to 3 days, within a food or bread bag, or within a covered container. Wrap in kitchen foil to keep fresher for longer.
Older scones can be refreshed by splitting into 2 pieces and toasting. Spread with some margarine or butter once toasted. Or place the scones into a warm oven for a few minutes until warmed through.
Treacle scones can be frozen for up to 3-4 months. Wrap well to avoid freezer burn.
Treacle scones are delicious split and spread with margarine, butter, chutney, hummus, peanut butter, fruit jam, marmalade, etc.

Nutrition