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Treacle Scones (Scottish)
Treacle Scones are a simple traditional Scottish bake and a variation on the classic oven scone using black treacle as a sweetener.
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 self raising flour
- 100 grams butter or baking spread
- 2 teaspoon baking powder
- 60 grams soft brown sugar
- 1 teaspoon ground ginger
- 1 teaspoon mixed spice
- Pinch of salt
- 2 tablespoon black treacle or molasses melted
- 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
Use a smaller cookie cutter to make a larger number of smaller scones.
Nutrition
Calories: 347kcalCarbohydrates: 53gProtein: 8gFat: 12gSaturated Fat: 7gTrans Fat: 1gCholesterol: 47mgSodium: 101mgPotassium: 246mgFiber: 1gSugar: 11gVitamin A: 344IUVitamin C: 1mgCalcium: 70mgIron: 1mg