Treacle Scones

Treacle Scones Recipe - Traditional Scottish Baked Goodness

Region / culture: Scotland | Servings: 12

Introduction

Treacle scones are a delicious and traditional British treat that are perfect for breakfast or afternoon tea. These scones are sweetened with molasses, giving them a rich and slightly tangy flavor that pairs perfectly with a cup of tea or coffee.

History

Scones have been a popular baked good in the United Kingdom for centuries, with recipes dating back to the 16th century. Treacle scones, in particular, are a variation of the classic scone recipe that includes the addition of molasses for a unique flavor twist.

Ingredients

8 oz (227 g) of self-rising flour
2 oz (57 g) of butter
1 oz (28 g) of caster sugar
0.5 tsp of ground cinnamon
2 tbsp of black treacle or molasses
1 pinch of salt
5 fl oz (148 ml) of milk, to mix

How to prepare

Preheat the oven to 425°F (218°C) or gas mark 7 and grease a baking sheet.
Sift the flour and salt into a bowl, then rub in the butter.
Mix in the sugar and cinnamon.
Add the treacle or molasses and enough milk to make a soft dough.
Turn the dough onto a floured surface and knead gently until it becomes fairly moist and elastic.
Roll out the dough to a thickness of about 0.5 inch, then cut it into rounds using a 2.5-inch pastry cutter.
Place the rounds on the baking sheet, brush them with a little milk, and bake for 10–15 minutes until they turn golden in color.
Allow the rounds to cool on a wire rack.
To serve, split the rounds in half and spread butter on each half.
Store the rounds at room temperature in an airtight container.

Variations

Add raisins or currants to the dough for a fruity twist.
Substitute honey for the molasses for a milder sweetness.
Top the scones with a drizzle of icing for a sweeter finish.

Cooking Tips & Tricks

Be sure to use self-rising flour for this recipe to ensure that the scones rise properly.

- Knead the dough gently to avoid overworking it, which can result in tough scones.

- Brushing the scones with milk before baking will give them a golden brown color.

- Store the scones in an airtight container to keep them fresh for longer.

Serving Suggestions

Serve treacle scones warm with butter and jam for a classic British treat.

Cooking Techniques

Be sure to preheat the oven to ensure that the scones bake evenly.

- Use a light touch when kneading the dough to avoid tough scones.

- Brushing the scones with milk before baking will give them a shiny finish.

Ingredient Substitutions

If you don't have self-rising flour, you can make your own by adding 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt to every cup of all-purpose flour.

- Butter can be substituted with margarine or shortening.

- Caster sugar can be substituted with granulated sugar.

Make Ahead Tips

You can prepare the dough for treacle scones ahead of time and refrigerate it for up to 24 hours before baking.

Presentation Ideas

Serve treacle scones on a decorative platter with a side of clotted cream and jam for an elegant presentation.

Pairing Recommendations

Treacle scones pair well with a cup of English breakfast tea or a hot cup of coffee.

Storage and Reheating Instructions

Store leftover treacle scones in an airtight container at room temperature for up to 3 days. To reheat, place the scones in a 350°F (177°C) oven for 5-10 minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of treacle scones contains approximately 200 calories.

Carbohydrates

Each serving of treacle scones contains approximately 30 grams of carbohydrates.

Fats

Each serving of treacle scones contains approximately 8 grams of fat.

Proteins

Each serving of treacle scones contains approximately 3 grams of protein.

Vitamins and minerals

Treacle scones are a good source of iron, calcium, and magnesium.

Alergens

This recipe contains gluten and dairy.

Summary

Treacle scones are a delicious treat that are relatively high in carbohydrates and fats, but also provide a good amount of essential nutrients like iron and calcium.

Summary

Treacle scones are a delicious and traditional British treat that are perfect for breakfast or afternoon tea. With a rich and slightly tangy flavor from the molasses, these scones are sure to be a hit with your family and friends.

How did I get this recipe?

I recall the moment I first laid eyes on this treacle scones recipe. It was a rainy day in the charming little village of Thistlebrook, where I had gone to visit my dear friend, Mrs. Abernathy. Mrs. Abernathy was a formidable cook, known far and wide for her delectable baked treats. As soon as I stepped into her cozy kitchen, the scent of freshly baked scones wafted through the air, making my mouth water.

Mrs. Abernathy greeted me with a warm smile and a twinkle in her eye. "I've been waiting for you, my dear," she said, her voice full of excitement. "I have a special recipe to share with you today - treacle scones."

I had never heard of treacle scones before, but the name alone sounded intriguing. Mrs. Abernathy wasted no time in pulling out a worn, stained recipe card from her collection. The card was yellowed with age, and the handwriting was faded, but the words were still legible.

"This recipe has been passed down through generations in my family," Mrs. Abernathy explained. "It's a traditional Scottish recipe, made with treacle and spices. The scones are sweet and sticky, perfect for a cozy afternoon tea."

I watched intently as Mrs. Abernathy gathered the ingredients and began to mix them together. The aroma of treacle, mixed with cinnamon and nutmeg, filled the kitchen, creating a warm and inviting atmosphere. Mrs. Abernathy worked with practiced hands, her movements fluid and confident.

As the scones baked in the oven, Mrs. Abernathy regaled me with stories of how she had learned to make treacle scones from her own grandmother, who had learned it from her grandmother before her. The recipe had been passed down through the generations, each cook adding their own unique touch to it.

When the scones were finally ready, Mrs. Abernathy took them out of the oven and placed them on a delicate china plate. The scones were golden brown and glistening with a sticky treacle glaze. I took a bite, and the flavors exploded in my mouth - sweet and spicy, with a hint of warmth from the treacle.

I knew then that I had to learn how to make treacle scones myself. Mrs. Abernathy graciously shared the recipe with me, writing it down on a fresh card and handing it to me with a smile.

Over the years, I have made treacle scones countless times, each time tweaking the recipe slightly to suit my own tastes. I have served them at family gatherings, tea parties, and even bake sales, where they have always been a hit.

The memory of that rainy day in Thistlebrook, learning how to make treacle scones from Mrs. Abernathy, will always hold a special place in my heart. The recipe itself is a testament to the power of tradition and the joy of sharing food with loved ones.

And so, whenever I bake a batch of treacle scones and share them with others, I know that I am carrying on a legacy that stretches back through generations. Each bite is a taste of history, a connection to the past, and a celebration of the simple joys of good food and good company.