Treacle Scones
Elevate your tea-time tradition with these rich and aromatic Treacle Scones, a delightful twist on the classic scone recipe. Infused with the deep, caramel-like sweetness of black treacle (or molasses), and a hint of warm cinnamon, these quick and simple scones come together in just over 20 minutes. The buttery, tender crumb pairs perfectly with clotted cream or a generous spread of jam. Whether you’re hosting an afternoon tea or looking for a cozy breakfast treat, these golden scones, brushed with an optional egg glaze for an extra touch of shine, are sure to impress. Simple ingredients, easy steps, and irresistible flavor make this recipe a must-try in your baking repertoire! Perfect keywords: treacle scones recipe, easy scone recipe, baking with black treacle, British baking classics.
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Recipe Information
Ingredients
- 250 g All-purpose flour
- 2 tsp Baking powder
- 0.5 tsp Ground cinnamon
- 0.25 tsp Salt
- 50 g Cold unsalted butter
- 100 ml Milk
- 2 tbsp Black treacle (or substitute with molasses)
- 1 Egg (optional, for glazing)
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a large mixing bowl, sift together the flour, baking powder, cinnamon, and salt.
Cut the cold butter into small cubes and add it to the dry ingredients. Rub the butter into the flour mixture using your fingertips until it resembles fine breadcrumbs.
In a small jug or bowl, mix the milk and black treacle together until the treacle dissolves completely.
Gradually pour the treacle-milk mixture into the dry ingredients, stirring gently with a wooden spoon until the dough starts to come together. Be careful not to overmix.
Turn the dough out onto a floured surface and gently knead it a few times to ensure it's smooth. Pat it out to about 1 inch (2.5 cm) thickness.
Using a floured round cutter (about 2.5-inch diameter), cut out rounds of dough and place them on the prepared baking sheet. Re-roll scraps as needed until all the dough is used.
If desired, beat the egg and brush it lightly over the tops of the scones for a golden glaze.
Bake in the preheated oven for 10–12 minutes, or until the scones are well-risen and golden brown.
Remove from oven and transfer to a wire rack to cool slightly. Serve warm with butter, jam, or your favorite spreads. Enjoy!
Nutrition Facts
Calories |
1489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.2 g | 64% | |
| Saturated Fat | 28.9 g | 144% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 303 mg | 101% | |
| Sodium | 1620 mg | 70% | |
| Total Carbohydrate | 222.7 g | 81% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 28.0 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 260 mg | 20% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 939 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
