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
This wonderful recipe for Old-Fashioned Treacle Scones is a family favourite. Although I make them all year round, they are traditionally served in the Autumn, and Winter.
They are served in Scotland, and the Scottish Isles, for All Hallow’s Eve, as well as in Northern England, especially Northumberland, Yorkshire, Cumbria and Lancashire.
We, as in Yorkshire folk, also make them for Bonfire Night, where they are served warm, and liberally buttered – sometimes with extra treacle.
I remember my maternal grandmother making them for Bonfire Night, and for a cosy Winter Sunday Tea Tray in front of a roaring fire.
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.
You can make them throughout the year, as I said before. However, the rich black treacle and spices in them, seems to warm you during the colder months.
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.
Black treacle is used a lot in British baking, and cooking, especially in Christmas Puddings, Ginger Parkin and Christmas Cakes.
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
Old-Fashioned Treacle Scones
This wonderful recipe for Old-Fashioned Treacle Scones is a family favourite. Although I make them all year round, they are traditionally served in the Autumn, and Winter.
They are served in Scotland, and the Scottish Isles, for All Hallow's Eve, as well as in Northern England, especially Northumberland, Yorkshire, Cumbria and Lancashire.
We, as in Yorkshire folk, also make them for Bonfire Night, where they are served warm, and liberally buttered - sometimes with extra treacle.
I hope you enjuoy 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.
Ingredients
- 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
Instructions
- 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.
Notes
Another recipe:
Wartime treacle scones
1914: 02 November - Kitchen Club in The People's Friend
Treacle Scones
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 Information
Yield 8 Serving Size 1Amount Per Serving Calories 180Total Fat 6gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 16mgSodium 123mgCarbohydrates 27gFiber 1gSugar 5gProtein 5g
Kay clegg says
I wanted scone on old cake scones
Karen Burns-Booth says
I’m not sure what you meant?
Jodi Holliday says
Can you use molasses in place of treacle? I don’t think I can find any treacle in Saskatchewan 🙁
Karen Burns-Booth says
You can do, it won’t be quite the same, but it it will work.
CatieB says
First congratulations for being named in the top 10 blog for 2023! I see you’ve had several years of honors for excellence. I read your interesting stories with interest, and look forward to seeing new recipes. My mothers family is from the UK and I feel I learn a little more about them when I read of your experiences and the foods you create on your blog.
I have share your recipes with others and would like to try some for myself. Unfortunately, I am allergic to wheat. I do not have a problem with gluten or anything, and like to substitute barley, oats, and rye for the wheat flour, as well as using almond flour or even a 1:1 ratio gluten-free flour as substitutes. For those who cannot use wheat to create your traditional recipes, do you have any advice and moving forward to convert the recipe? I’m definitely gonna try the scones, and I’ve saved up some of your blogs Emails to try those recipes too.
I look forward to hearing from you. I hope that 2024 brings you more adventures and tasty recipes and we get to hear all about them!
All the best,
Catie B
Karen Burns-Booth says
Hello Carrie
Many thanks for your lovely message and comments here!
Welcome to Lavender & Lovage too.
My only advice for wheat allergies is to use an alternative grain which you know you are not allergic to, or use these grain mixes that many leading flour manufacturers retail now.
I hope this helps and thank you for your kind comments – it was so lovely to read them.
Karen
CatieB says
Dear Karen, in trying to dictate a note to you, I struggled to see the type which was very tiny and very light gray on my iPad. I noticed a couple of errors in dictation and corrected them, but now that the comments posted I see several more grammatical and punctuation errors. Unfortunately there is no mechanism to edit incorrect! If I might suggest, that you would please amend your website to allow corrections in the preview stage of posting a comment. Hi, for one, would be very grateful ! 😉
Karen Burns-Booth says
Hi Catie – not sure how to do that but I’ll have a look! Karen