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Treacle Scones (Scottish) in bowl one on plate butter and cup of coffee

Treacle Scones (Scottish)

Janice Pattie
Treacle Scones are a simple traditional Scottish bake and a variation on the classic oven scone using black treacle as a sweetener.
5 from 10 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Baking
Cuisine British, Scottish
Servings 8
Calories 347 kcal


  • weighing scales
  • Measuring spoons
  • Large bowl
  • spatula
  • bowl or jug
  • whisk
  • Pastry brush
  • baking tray
  • 6.5 cm (2.5 in) cookie cutter


  • 450 g self raising flour
  • 100 g butter or baking spread
  • 2 tsp baking powder
  • 60 g soft brown sugar
  • 1 tsp ground ginger
  • 1 tsp mixed spice
  • Pinch of salt
  • 2 tbsp black treacle or molasses melted
  • 1 egg optional
  • Milk to mix


  • 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


Use a smaller cookie cutter to make a larger number of smaller scones. 


Calories: 347kcalCarbohydrates: 53gProtein: 8gFat: 12gSaturated Fat: 7gTrans Fat: 1gCholesterol: 47mgSodium: 101mgPotassium: 246mgFiber: 1gSugar: 11gVitamin A: 344IUVitamin C: 1mgCalcium: 70mgIron: 1mg