Black Treacle Scones Recipes

TREACLE SCONES (SCOTTISH)

Steps:

• Rub the butter or baking spread into the flour and stir in the remaining dry ingredients.
• Measure the treacle into a bowl or jug and add a little milk. Heat in the microwave for 30 seconds or until the treacle has become more liquid.
• Add the egg and beat together
• Add the treacle egg mixture to the dry ingredients with enough milk to make a soft dough
• Pat the dough out onto a floured surface to about 13 mm (1/2 in) thick. Cut into rounds with 63 mm (2 1/2 in) cutter.
• Place the scones on a floured baking tray or line the tray with a non-stick baking mat.
• Brush the tops of the scones with a little milk.
• Bake at 180C (fan oven) 200 C, 400 F for 15-20 minutes

TREACLE SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Sift the flour, baking soda, cream of tartar and sugar into a bowl. Rub in butter until it is in crumb-sized pieces. Make a well in the center 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 sheet.
• Bake for 10 minutes in the preheated oven, or until the bottoms are lightly browned.

DELICIOUS TREACLE SCONES RECIPE

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.