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Treacle Scones

Yields12 Servings

Treacle Scones

 500 g self rising flour
 2 tsp baking powder
 2 tbsp caster sugar
 ½ tsp fine sea salt
 75 g unsalted butter
 1 egg
 250 ml buttermilk
 50 g treacle

Preheat oven to 220°C. Grease a large baking tray with butter.


Add flour, baking powder, sugar and salt to a bowl and mix with a wooden spoon to distribute everything


Melt butter in microwave or in small saucepan over a low heat then set aside to cool slightly while you get on with the rest of the wet ingredients. Crack the egg into a measuring jug, add buttermilk, treacle and melted butter. Whisk together then add to the dry ingredients. Mix together with wooden spoon until it becomes thick and too stiff to mix with the spoon. Tip out onto a floured surface and knead until it comes together smoothly (be careful not too over work mixture).


Roll out to about 1-inch thickness and using a 2inch cutter dipped in flour cut out scones and place on prepared baking tray. When no more can be cut out of remaining dough, knead together and repeat the process until all dough is used.


Using a pastry brush and the remains of the wet ingredients in the measuring jug brush the top of each scone before placing in the oven for 12 – 15 minutes until risen and golden brown on top. To test if cooked remove from the oven and tap on the bottom if they sound hollow they are cooked. Place on wire cooling rack to cool.

Nutrition Facts

Servings 0