Treacle Scones

Now that you have made some delicious treacle – you have made some treacle, right? – it’s time to make something delicious with it.


British scones are different from American scones. They are dryer than American scones, due to the way they are presented: British scones make up for the lack of fat in their ingredients by all the clotted cream you add when you serve them.

  • 200g / 7oz / 1 2/3rd cups all purpose (plain) flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon mixed spice (pumpkin pie spice)
  • 2 tablespoons sugar
  • 50g / 1/2 stick softened butter
  • 1/4 cup treacle
  • 1/4 cup milk
  • Add all the dry ingredients to a bowl and stir to mix. Cut in the butter and mix until the dough looks like bread crumbs. Pour in whichever treacle you prefer (golden or dark – we prefer dark…) and stir gently to combine. Pour in most of the milk and stir, adding in the reserved milk if you need it to make the dough just come together – the dough may feel slightly dry, but should hold its shape without falling apart.

    Lightly flour your counter top and turn out the dough. Shape it with your hand until it is a square shape roughly an inch thick. Cut out with your favourite cookie cutter. Place scones on a lined baking tray and cook in a 400F / 200C oven for 10 to 12 minutes until the top is lightly browned.

    Place on a cookie rack to cool slightly. Split in half along the natural break line, then cover one half with clotted cream* and the other half with some nice, low-sugar home made jam.


    * don’t worry, I will tell you how to make clotted cream, too!


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