Scottish Treacle Scones

Scottish Treacle Scones

Scottish Treacle Scones are part of Scotland’s heritage but now enjoyed all over the world. Whenever I mention these Treacle Scones the first thing people ask is “can I use something else instead of treacle. Well first of all let me explain, Treacle can be any of the sweet sticky by-products from Sugar refining. But when ‘Golden Syrup’ was invented in the 1800’s things got a little confusing, so now Golden Syrup is generally known as treacle, we also have Black Treacle and Molasses, the latter two being much darker in colour than the Golden Syrup. In my recipe here, you can use any of the above, although traditionally Molasses was used.

I just love it when I’m baking these, the kitchen smell just like Christmas, that’s the spices in the recipe, just the aroma makes you feel good.

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5 from 1 vote

Scottish Treacle Scones

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Course: Teatime Treat

Cuisine: Scottish

Author: :Mr. Paul

Ingredients

• 500 g Self Raising Flour
• 1 Tsp Baking Powder
• ½ Tsp Salt
• 1 Tsp Mixed Spice
• 1 Tsp Ground Cinnamon
• 1 ½ Tbsp Soft Light Brown Sugar
• 50 g Cold Butter or Margarine cut into cubes
• 2 Tbsp Treacle This can be Golden Syrup, Black Treacle orMolasses
• 250 ml Milk

DISCLAIMER

I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.

Instructions

• First preheat your oven to 200ºC/180ºC Fan/Gas 6. Grease and line a large baking sheet.
• In a large mixing bowl bled all the dry ingredients together.
• Now rub in the diced butter/margarine with your finger tips until the mixture resembles fine breadcrumbs.
• Add the treacle and 200ml of the Milk and gently mix to a soft dough. If the dough seems a little dry and you can’t mix in all the crumbs in the bow, then add a little more milk but only in small amounts at a time until everything is incorporated.
• The dough should be slightly sticky but so much as to make it difficult to handle. It’s important you DO NOT knead the dough ot it will become tough, just bring it together gently.
• Now turn the dough out onto a floured work surface and uUsing your hands, gently pat the dough out into a circle, about 1 inch thick. DO NOT use a rolling pin. Using a large cutter cutter, cut out rounds of dough and place on the baking tray. You can of course cut them to whatever size you wish.
• Immediately place in the hot oven and bake for 10-12 minutes or until the scones have risen well and are golden brown.
• Remove from the oven, place on a wire rack and leave to cool slightly before eating!

Mr Pau's Hint's & Tips
If you lightly oil the spoon before measuring out the treacle it will slide off the spoon easily.
As with all scones they are best eaten on the day they are made - but that shouldn't be a big problem!
This recipe will give you about 8 large scones or 12-14 smaller ones
To re-use the dough scraps, gently push them together before cutting out more rounds - remember, don't knead the dough or your scones will end up tough.

 

Have you tried this recipe?Please leave a comment below, or If you have any other questions or problems Leave me a message HERE

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Tags: Afternoon Tea

Category: Baking, Cakes, Pastries & Biscuits, Recipes, Teatime Treats, Snacks, Party Food, Vegetarian,, Vegan & Free From