Treacle Scones (England)

Treacle Scones (England)

(12 servings)    Printable Version
  • 2 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon pudding spice (aka mixed spice)
  • 2 and 1/2 Tablespoons butter (cut into in small cubes)
  • 1/2 cup milk
  • 2 Tablespoons fine baker's sugar
  • 1 Tablespoon treacle (dark molasses)
*Note: If you don't have pudding spice, you can use allspice or a combination of allspice and nutmeg.

Preheat oven to 450 degrees,

In a large bowl, sift together the flour, cream of tartar, salt, baking soda, cinnamon and pudding spice. Cut in the butter - work it in with your fingers until the the texture of the mixture is like course sand.

In a small saucepan over medium-low heat, blend the milk, sugar and treacle. Cook and stir until sugar and treacle are completely dissolved.

Remove from heat and slowly stir the wet ingredients into the dry ingredients. Work the combined mixture with your hands until a firm dough is produced.

Turn the dough out onto a floured surface and knead until the dough smooth and about 1/2 inch thick. Cut the dough into 2-inch rounds for each scone. Repeat the kneading and cutting process with the left over dough until it's all used.

Place the rounds on a lightly greased baking sheet - making sure to leave comfortable space between each scone.

Bake for 12 to 15 minutes in the center of the oven. Check them at 12 minutes - if the bottoms are golden brown, take them out of the oven to prevent scorching.

Allow scones to cool at least 10 minutes before serving.


This is similar to a scone I got to try in Manchester, England. Try it with jam and butter. Hope you like it as much as I do.

Mr Breakfast would like to thank florida222 for this recipe.

Comments About This Recipe
What do you think of Treacle Scones (England)?
Overall Average Rating = 5 (out of 5)
Based on 1 vote.


From Wright
Rating (out of 5):  

It is an awesome recipe. I love it - my favorite 1

Comment submitted: 11/7/2009 (#8996)





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