These big, tall, fluffy Treacle Scones have a hint of cinnamon, mixed spice and black treacle. They are very easy to make and are absolutely delicious spread with butter and jam!
When I think of treacle scones I’m always transported to this time of year. The aroma of the mixed spice, cinnamon and rich, dark treacle (molasses) while they are baking makes me think of chilly days, Halloween and Bonfire Night.
I couldn’t imagine eating a treacle scone in the height of Summer – it just wouldn’t seem right somehow!
how to make treacle scones
(Detailed instructions and recipe amounts are in the recipe card at the bottom of the post)
First you need to combine your dry ingredients which are:
Bicarbonate of Soda
Cream of Tartar
Soft Light Brown Sugar – you can use white caster sugar, but I like using the brown in this recipe – it goes perfectly with the treacle.
Ground Mixed Spice
Place all of the dry ingredients in a large bowl and stir lightly to combine.
Using your fingers, rub cold cubed butter into the dry ingredients until you have a mixture that looks like breadcrumbs.
Pour in treacle (molasses) and milk. Quickly and gently mix to a soft, slightly sticky dough. The key to great scones is to handle the mixture as little as possible – think light and airy!
I wouldn’t recommend making scones if you’re in a bad mood and have some frustrations to release – save that for bread making.
Turn the dough out onto a lightly floured surface. Using your hands, gently pat out the dough to a circle roughly 1 inch thick. Using a large cutter, cut out rounds of dough. Don’t twist the cutter while you are cutting the rounds out or your scones might end up lopsided!
Place the scones in the oven as quickly as you can. Bake at 200C/180Fan/400F for 10-12 minutes or until the scones have risen well and smell amazing.
tips and tricks for making perfect scones
- Make sure your raising agents are well in date – if they’ve been hanging around in the cupboard for several months (or even years!) they won’t have the same “oomph” and your scones won’t rise as well.
- As all scone recipes, the trick to light and fluffy scones is to handle the dough as little as possible. You don’t need to knead the dough – and as soon as dough comes together once you’ve added the liquid, stop mixing immediately!
- When you turn the dough out to cut out your scones, gently pat it into a round. Don’t worry if it doesn’t look perfectly smooth but do try and make sure the dough is of an even thickness, otherwise your scones might end up a bit wonky and lopsided. But I’m sure they will still taste good!
- This recipe will give you 8 Large Scones – not a huge amount but they are meant to be eaten on the same day of baking. I don’t see that being much of a problem!
- You can also make these scones with Self Raising flour instead of plain – omit the bicarbonate of soda and cream of tartar but add 1 Tsp Baking Powder for extra fluffiness.
I can’t get treacle – can i use molasses instead?
Yes. I use Lyle black treacle – I love its iconic red tin! If you can’t find this, molasses can be used instead.
want to see more scone recipes?
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- 500G Plain Flour OR Self Raising Flour with 1 Tsp Baking Powder (see note below)
- 1 Tsp Bicarbonate of Soda
- 1/2 Tsp Cream of Tartar
- 1/2 Tsp Salt
- 1 Tsp Mixed Spice
- 1 Tsp Ground Cinnamon
- 1 1/2 Tbsp Soft Light Brown Sugar
- 50G Cold Butter, cut into cubes
- 2 Tbsp Treacle (Molasses)
- 250ml Milk
- Preheat the oven to 200C/180Fan/400F. Grease and line a large baking tray.
- Place all of the dry ingredients in a large mixing bowl. Stir lightly to combine.
- Using your fingers, rub in the diced butter until the mixture resembles breadcrumbs.
- Add the treacle and 200ml Milk and gently mix to a soft dough. If there are lots of crumbs sitting at the bottom of the bowl and the dough seems dry, add some extra milk, 1 tbsp at a time. The dough should be soft and slightly sticky, but not too sticky it's difficult to handle.
- Turn the dough out onto a floured work surface. Using your hands, gently pat the dough out into a circle, about 1 inch thick. Using a large scone cutter, cut out rounds of dough and place on the baking tray.
- Immediately place in the 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!
Self Raising flour can be used instead of Plain - but if you do use self raising omit the bicarbonate of soda and cream of tartar and instead add 1 Tsp Baking Powder.
Scones 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.
To re-use the dough scraps, gently push them together before cutting out rounds - don't knead the dough or your scones will end up tough.
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Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 298 Total Fat 6g Saturated Fat 4g Trans Fat 0g Unsaturated Fat 2g Cholesterol 16mg Sodium 204mg Carbohydrates 52g Net Carbohydrates 0g Fiber 2g Sugar 2g Sugar Alcohols 0g Protein 8g