Scottish Treacle Scones: This wonderful recipe for Old-Fashioned Treacle Scones is a family favourite, especially when served warm with butter
Scottish Treacle Scones for Halloween, Bonfire Night or a Sunday Tea Tray Supper
We, as in Yorkshire folk, also make them for Bonfire Night, where they are served warm, and liberally buttered – sometimes with extra treacle.
She would set them on an old enamel pie plate, on the hearth to keep them warm. We would help ourselves to them throughout the evening, buttering them as we ate them.
Like most quick breads, which scones are, these are always best when eaten on the same day. But, they do heat up nicely if you have any left over for the next day.
My late mother also used to make the most delicious treacle toffee with it, or Tom Trot Toffee, and Plot Toffee, as it is often called in Yorkshire.
I hope you enjoy these Old-Fashioned Treacle Scones as much as we do.
Why not serve them like my grandmother used to, around a log fire, with a big block of butter on the table for spreading.
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Recipe for Old-Fashioned Treacle Scones
- 225g SR flour
- Pinch of salt
- 50g butter
- 25g golden caster sugar, or soft brown sugar
- 1/2 teaspoon mixed spice
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 4 tablespoons black treacle
- 100ml milk, or buttermilk
- Pre-heat oven to 220C/200C Fan/400F/Gas Mark 6, and line a baking tray with baking paper, or grease it with butter and a sprinkling of flour.
- Add the salt the the flour, rub in the butter until it resembles fine breadcrumbs and then stir in the sugar and spices.
- Heat the treacle in a saucepan over a low heat, and add to it the milk, or the buttermilk.
- Pour it into the flour, sugar and spice mixture and with your hands or a wooden spoon, mix it to a dough. Try not to over handle it.
- Knead lightly on a floured surface and roll out to 2.5 cm (1 inch) in thickness and cut into 6.5 cm (2½ inch) rounds. Re-roll the trimmings and cut more rounds.
- Place the scones on to the prepared baking tray, and bake for about 10 to 12 minutes, or until they are well risen and a dark golden brown.
- Serve warm, spit and spread with butter.
Wartime treacle scones
1914: 02 November - Kitchen Club in The People's Friend
Take ½ lb. flour, 1 small handful oatmeal, 1 breakfast cup treacle, ½ a teacup buttermilk, 2 ½ teaspoonfuls cream of tartar, 1 ½ teaspoonful carbonate of soda, 1 teaspoonful ground ginger, 1 teaspoonful allspice, 1 small teaspoonful salt, and a grating of nutmeg. Mix all the dry ingredients by putting them through a sieve or sifter. Heat the treacle and add to it the butter-milk. Pour it into the flour and make into a dough. Cut in two and roll out. Bake on a hot, buttered griddle, first on one side, then turned.
Very appetising for tea - something like ginger cake.
Miss. M. Dey, Keith.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 180Total Fat 6gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 16mgSodium 123mgCarbohydrates 27gFiber 1gSugar 5gProtein 5g