Treacle Scones are a simple traditional Scottish bake and a variation on the classic oven scone. Treacle Scones have the slightly sweet, spicy flavours of gingerbread and are delicious served with butter and jam or with a slice of Scottish Cheddar.
Visit a Scottish tea room and you are likely to be offered a range of different types of scones. The standard offer will be plain Oven Scones, Fruit Scones and Cheese Scones.
You might find Girdle Scones and Tattie (potato) Scones and perhaps some fancy flavours like Cherry & Coconut or Date and Walnut Scones. No doubt, some tea rooms, and cafes serve Treacle Scones but they are far less common. The best place to buy them is at an independent bakery, or to make them yourself.
What are Scones?
Scones are a Scottish round or triangular quick bread, that is a bread made without yeast. Traditionally scones would be made with oats and baked on a stone or iron griddle over the fire. Now they are made with wheat flour and Oven Scones have become more popular than the original Girdle Scone.
How did Scottish Scones become part of a Cream Tea?
The Cream Tea was originally served on sweet bread rolls called Devon or Cornish splits
The advent of the railways meant more people were able to easily travel to enjoy the sights in Devon and Cornwall. This increased number of visitors put pressure on the bakeries and tea rooms who found that they could knock out a batch of scones much more quickly than the yeasted splits which need time to rise.
What is Treacle?
Black treacle is a dark sticky syrup that is a byproduct of the sugar refining process. Treacle is best known as an ingredient in bakes like gingerbread. It is also used to make sweets like liquorice and treacle toffee.
Is Molasses the same as Treacle?
Molasses is similar but not the same as black treacle. It has a strong, bittersweet flavour and dark, almost opaque appearance. It is also generally thicker than treacle.
Can I use Molasses in Scottish Treacle Scones?
You can use molasses, however if you can get Black Treacle then I would recommend using this for the bestts result.
Tips for making great scones
- Rub the butter or baking spread thoroughly into the flour, the result should look like fine breadcrumbs
- Do not overmix. Gently bring together the mixture and roll or pat it into a thick round before cutting out the scones.
- Do not twist your scone cutter, this seals the edges of the dough and stops the scones from rising. Press straight down and lift, if you dust the cutter with flour it will lift off easily.
- Keep practicing! When my husband first started to make scones the first two batches were very good but it took him until the third bake before they were perfect.
How to make Scottish Treacle Scones
Follow the simple step-by-step recipe for delicous light scones.
What do I need to make Treacle Scones?
- Self-raising flour
- Butter or baking spread
- Sugar
- Ground ginger
- Ground mixed spice
- salt
- Black Treacle
- Egg (optional)
- Milk
I don’t have any self-raising flour, what else can I use?
Below is the conversion ratio to make plain (all-purpose flour) into self-raising.
This recipe uses 450g self-raising therefore you need to add 6 tsp of baking powder or 1 1/2 tsp Bicarbonate of Soda to 450g plain (all purpose) flour.
Rub in the butter
Put the flour into the bowl and run in the butter or baking spread with your fingers. You can also do this stage in your food processor and then transfer it to a bowl.
Add the dry ingredients
Add the baking powder, sugar, salt, ground ginger and mixed spice to the flour and butter mixture and stir to combine.
Melt the treacle
- Measure the treacle into a heatproof jug or bowl and add a little milk.
- Heat the treacle and milk in the microwave for 30 seconds or until the treacle has melted into the milk.
- If you don’t have a microwave, then you can melt the treacle with a little milk in a small saucepan.
Add the liquids to the dry ingredients
- Let the treacle mixture cool a little, then add the egg (if using) or more milk.
- Make a well in the centre of the flour and pour the mixture into the middle.
- Use a knife or spatula to bring the flour and liquid together.
- Add more milk until you have a soft dough.
Turn out the Treacle Scone dough
Turn the Treacle Scone dough onto a floured surface and either gently roll or pat out the dough to about 13 mm (1/2 in) thick.
Cut out the Treacle Scones
- Cut the dough into rounds with a 65 mm (2 1/2 in) cutter.
- Gently push the dough back together and cut more scones.
- You can use any size of cutter that you like, a smaller cutter will make more scones.
Place on a baking tray
- Put the treacle scones on a floured baking tray or one lined with a non-stick liner.
- Brush the tops of the scones with a little milk.
Bake the Scones
- Bake in a hot oven for about 15-20 minutes until the scones have risen and are browned on top.
- Remove to a cooling tray and leave to cool before splitting and serving with butter and jam.
More Scone Recipes from Farmersgirl Kitchen
More Scone Recipes
- Best Scones Ever – Feast Glorious Feast
- Apple & Cinnamon Scones – Lost in Food
- Vegan Wholemeal Scones – Tin & Thyme
Treacle Scones (Scottish)
Equipment
- weighing scales
- Measuring spoons
- Large bowl
- spatula
- bowl or jug
- whisk
- Pastry brush
- baking tray
- 6.5 cm (2.5 in) cookie cutter
Ingredients
- 450 grams (2 ¾ cups) self raising flour
- 100 grams (½ cups) butter or baking spread
- 2 teaspoon (2 teaspoon) baking powder
- 60 grams (¼ cups) soft brown sugar
- 1 teaspoon (1 teaspoon) ground ginger
- 1 teaspoon (1 teaspoon) mixed spice
- Pinch (Pinch) of salt
- 2 tablespoon (2 tablespoon) black treacle or molasses melted
- 1 (1) egg optional
- Milk to mix
Instructions
- Rub the butter or baking spread into the flour and stir in the remaining dry ingredients.
- Measure the treacle into a bowl or jug and add a little milk. Heat in the microwave for 30 seconds or until the treacle has become more liquid.
- Add the egg and beat together
- Add the treacle egg mixture to the dry ingredients with enough milk to make a soft dough
- Pat the dough out onto a floured surface to about 13 mm (1/2 in) thick. Cut into rounds with 63 mm (2 1/2 in) cutter.
- Place the scones on a floured baking tray or line the tray with a non-stick baking mat.
- Brush the tops of the scones with a little milk.
- Bake at 180C (fan oven) 200 C, 400 F for 15-20 minutes
Notes
Nutrition
I’m adding this post to #CookBlogShare hosted this week by The Rare Welsh Bit
Kacie Morgan says
I’ve never heard of treacle scones, but I made some cheese scones last week and they were really good. I love the sound of treacle scones, I’d eat them with cream .
Janice Pattie says
I’m glad to have introduced them to you, Kacie. They are really lovely with sweet and savoury toppings.
Karen Burns-Booth says
I LOVE Treacle Scones, and my maternal grandmother (the Scottish one) used to make them every week for Sunday tea, served hot and buttered!
Janice Pattie says
Thanks, Karen. I haven’t made them for ages but I do love that treacle flavour and I think they need to be better known.
Sandhya S says
Love Cheese Scones.. But I have never tried the Treacle flavor. This sounds so amazing, adding to my list of recipes to try.
Janice Pattie says
Oh, you must give them a try, they are really delicious.
Choclette says
Ooh, treacle scones. Now you’re talking. Not that I think I’ve ever had them. But oh I can just imagine them warm from the oven and slathered in butter. AND I just love the term treacle. So they have to be a winner. Pinned and added to my “must bake” list.
Janice Pattie says
I am surprised you didn’t try treacle scones when you lived in Scotland. Still never too late!
Marion Ewing says
I had a couple I bought for my husband and myself last week so when I found your recipe I gave it a try. They haven’t risen much, I followed the recipe but may have used a wee bit much treacle, do you think thanks what’s done it ?
Janice Pattie says
Hi Marion
Thanks for trying the treacle scone recipe. It may have been the additional treacle but there are many factors with scones. The main one is that you have to handle the dough really gently and pat it out to about 3 cm (3/4”) thick and cut straight down. I hope you’ll give them another go and they rise well for you.
Marion Ewing says
I will try again and hope for better results. I live in central Scotland and have been brought up with many delicious cakes and biscuits, treacle scones are a favourite. Thanks x
Corina Blum says
They sound delicious! I’d love them warm just with a little butter and a coffee.
Janice Pattie says
That’s exactly how I like them, Corina.
Lesley says
Fantastic recipe, I just love a treacle scone. I’ll be baking these again and again!
Cat | Curly's Cooking says
These are delicious, I love the spicy and comforting flavours. A real treat.
Janice Pattie says
Thank you, we love them.
Chloe Edges says
OOh delicious, I’d never have thought of serving them with cheese, but that sounds delightful!
Janice Pattie says
Thank you, I guess it’s a bit like eating cheese with fruitcake which is delicious too.
Jacqui – Only Crumbs Remain:Recipes Made Easy says
Ive not come across Treacle scones before but they sound delicious I must try them
Janice Pattie says
Thank you, Jacqui. I hope you enjoy them as much as we do.
Lorna says
I have many fond memories of eating treacle scones when I spent 6 weeks in England and Scotland with family. You never see them in the U.S. Thank you for the recipe.
May I ask what is in “spice mix”. Another recipe said it is similar to pumpkin pie spice. I also have a Dutch spice mix but think that might be different.
I will be making these soon. I just ordered my Lyon Dark Treacle!
Thank you.
Janice Pattie says
Hi Lorna, thanks for your kind comments. There’s information about the spices for Mixed spice on the BBC GOOD FOOD website.
I hope you enjoy your scones.
Lorna says
Janice,
Thank you for the info on mixed spice. I will be making these tomorrow and cannot wait to try them.
Lorna
Janice Pattie says
My pleasure, Lorna
Bob McKain says
I remember asking my mom who was a good cook and was born and raised in Scotland why they were called Girddle scones when they made on a griddle but she didn’t know
Janice Pattie says
Griddle/Girdle it’s the same thing really. Always a girdle in our family and scones baked on the girdle are girdle scones.
Janice McMaster says
My husband loves treacle scones and tried for the first time this morning. They have turned out better than expected, very tasty. Will make more often than plain scones
Janice Pattie says
I’m so glad you both enjoyed the scones, they are so delicious.