Treacle Scones

My husband has told me many times about the traditional Scottish treacle scones his Granny Murray would make fresh for him served warm with melted butter and an extra helping of treacle. I hope that these are slightly close to how she made them, they certainly taste delicious!

This recipe is part of the trio traditional Scottish scone recipe videos up on my Youtube channel and you can watch the video below for these treacle scones or you can see the recipe which is written below.

The kids love these delicious traditional Scottish treacle scones and they are so lovely fresh out of the oven with melted butter, a drizzle of treacle and even some sliced banana works really well with these. They are super doughy and fluffy fresh out of the oven but you can leave them to cool a bit before enjoying.

If you like the look of these delicious scones you may also like some of my other traditional Scottish bakes from The Wee Larder Youtube channel. I absolutely love the recent traditional Scottish butterscotch scone swirls that I made recently for the family. They were so good and I love a good old fashioned sticky Scottish gingerbread cake.

Can I store my scones to keep them fresh and make them ahead of time?

These scones are best eaten on the day you make them because they are so delicious fresh out of the oven. If you want to make them ahead of time you could store them in an airtight container and warm them up in a low oven for a few minutes to soften them up again. You could also try slicing them and warming them under a grill or in a toaster if they will fit. I like to make them on the day they are due to be eaten because they are just so delicious fresh out of the oven all warm an fluffy.

What can I serve these scones with?

These scones are delicious served up with some butter. I love to slice the scones and pop a piece of butter inside, pop the lid back on and leave to melt before eating. You can also drizzle extra treacle or honey over the top of the scones and this works really well. They might work with fruit like banana but its not something I serve them with very often. You can also add a good dollop of whipped double cream to these if you are feeling extra indulgent or serving them in an afternoon tea.

Treacle Scone Recipe

Makes: 8 triangular scones

Time to make: 10 minutes to make and 15-20minutes to cook

230g plain flour
1tsp baking powder
1tsp cream of tartar
pinch of salt
1/2tsp cinnamon
1/2tsp mixed spice
1/2tsp ginger
1tbsp treacle
1tbsp soft brown sugar
60g butter
a little milk

Recipe Instructions:

Start by preheating your oven to 160oc (fan oven) and grease up a medium sized baking tray for baking your scones on.
Seive the flour, baking powder, cream of tartar, salt, cinnamon, mixed spices and ginger through a seive into a large mixing bowl.
Stir all the dry ingredients around in the bowl to ensure everything is well mixed together.
Add in the treacle, soft brown sugar, and butter into the dry ingredients and mix together with your hands rubbing all the wet ingredients through your fingers with the flour. You can use a mixer if nessecary.
Once the ingredients have all been rubbed together the mixture should resemble bread crumbs. Make sure all the lumps are rubbed through to a small crumb type texture.
Add in a little milk, around 2tbsp at a time and knead the mixture together in your hands to create a smooth dough. Keep adding in a little milk at a time to create the dough and knead until a dough is formed. Form into a large ball.
Sprinkle some flour onto a chopping board and roll out your dough shaped piece of dough into a large circle about an inch thick. Follow the pictures above or the instructions in the video. Use your hands to form the circle edges as you roll.
Cut the circlular dough into 8 wedges by cutting in half across the circle until you have 8 wedges.
Place the wedges onto a baking tray and bake in the oven for 15-20minutes at 160oc (fan oven).
Remove from the oven leave to cool slightly before slicing or they will be a little doughy inside if sliced immediately and serve with butter and a drizzle of treacle if you like.