Delicious Treacle Scones Recipe
A traditional artisan bake offering a delicate, buttery crumb and golden exterior, served fresh with clotted cream, preserves, or rich salted butter.
Ingredients
- • 360g self-raising flour (plus extra for dusting) (2 ¾ cups)
- • 2 tbsp light brown sugar
- • ¼ tsp salt
- • ½ tsp cinnamon
- • ½ tsp ground ginger
- • ¼ tsp nutmeg
- • 60g butter (cold, chopped) (1/4 cup + 1 tsp)
- • 2 tbsp black treacle
- • 200ml whole milk (plus extra for brushing – optional) (3/4 cup + 2 tbsp)
Preparation Steps
Line a baking tray with baking paper and preheat the oven to 190C.
Sieve the flour into a large mixing bowl. Add the sugar, salt, cinnamon, ginger and nutmeg. Whisk well to combine.
Add the butter and rub this into the flour with your fingertips until well incorporated.
Add the milk and treacle to a saucepan and stir together over a medium heat until combined.
Make a well in the centre of the flour mixture and pour in the milk/treacle mixture.
Stir with a wooden spoon until everything comes together into a soft dough. You can switch to using your hands once the dough is no longer sticky.
Turn the dough out onto a lightly floured surface and shape into a ball. Then using your hands or a rolling pin, squash it down into a disk approx. 1 inch thick.
Dip a round metal cutter into your flour, then use it to cut rounds out of the dough. You may need to regather and squash down the dough a few times.
Place the scones onto your prepared baking sheet. You can brush the tops with some milk for a shiny finish if desired.
Bake for 15-18 minutes or until risen and golden.
Transfer the scones to a wire rack to cool before serving with butter, jam, clotted cream or your favourite toppings.