Treacle Scones from England2 Reviews
- Prep: 15 min
- Cook: 15 min
- Ready In: 30 min
“English treacle (molasses) scones are a tasty breakfast treat. Serve with marmalade or jelly.” - by Polly Welby
Original recipe yields 14 scones
- Preheat the oven to 450 degrees F (230 degrees C). Set an oven shelf in the top third of the oven for baking.
- Sift the flour, salt, baking soda, cream of tartar, cinnamon and mixed spice into a large bowl. Rub in butter until the mixture resembles bread crumbs. In a small saucepan, gently heat the milk and stir in the sugar and treacle until dissolved. Remove from the heat and pour into the dry ingredients. Stir until it turns into a soft dough.
- Turn the dough out onto a floured surface and knead lightly until smooth. Use a rolling pin to roll out to 1/2 inch thickness. Cut into 2 inch circles, rerolling dough until it has all been used. Place the scones on a lightly greased or floured baking sheet.
- Bake for 12 to 15 minutes in the preheated oven, until the bottoms are lightly browned. Cool on a wire rack. Serve split. Don't use a knife to split them, rather pull them apart into two halves gently with your hands.
Amount Per Serving (14 total)
- 96 cal
- 2 g
- 17.1 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
"I thought these were good. Although I did find the dough a little hard to work with. Had these with jam and cream. Much the best way to eat scones. Thanks..." See more"
"I have to agree with the other review on one point: the dough was hard to handle. That's because it was VERY dry and I kept having pieces fall off while kneading it that would just never stick. I ma..." See morede it exactly as is (using the molasses option since I have no treacle). This wasn't from over-mixing or over-cooking or anything - the dough was never "soft" and was just plain dry, as though there were too much flour. Consequently they came out very heavy. I've never thought of scones as being like one of our light & fluffy biscuits, but they aren't heavy like this either. The *flavor* was good when fresh from the oven (with or without butter/jam), but after cooling off they were just like a big lump with no flavor at all."
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