This Mary Berry Treacle Scones Recipe is a soft and warmly spiced recipe, which is made with black treacle and a hint of ginger. It’s the perfect cozy afternoon tea treat, ready in about 30 minutes.
Mary Berry Treacle Scones Recipe Ingredients
- 225g (8 oz) self-raising flour, plus extra for dusting
- 1 tsp baking powder
- 1 tsp ground ginger
- ½ tsp mixed spice
- 50g (2 oz) cold butter, cut into small cubes
- 25g (1 oz) soft light brown sugar
- 2 tbsp black treacle
- About 100ml (3.5 fl oz) milk
How To Make Mary Berry Treacle Scones
- Prep the oven and dry ingredients: Preheat your oven to 220°C (200°C Fan/Gas Mark 7). Lightly grease a large baking sheet. In a large bowl, sift together the self-raising flour, baking powder, ground ginger, and mixed spice.
- Rub in the butter: Add the cold, cubed butter to the flour. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in the light brown sugar.
- Combine the wet ingredients: In a small saucepan or a microwave-safe jug, gently warm the milk and the black treacle together, stirring until the treacle has dissolved into the milk. Do not let it get too hot.
- Form the dough: Make a well in the center of the dry ingredients and pour in the warm treacle and milk mixture. Using a rounded knife, gently mix until a soft, slightly sticky dough forms.
- Shape and cut the scones: Turn the dough out onto a lightly floured surface. Knead very gently just a few times until it comes together. Pat or lightly roll the dough to a thickness of about 2cm (¾ inch).
- Cut out the scones: Using a 5cm (2 inch) fluted cutter dipped in flour, press straight down into the dough without twisting. Place the cut scones on the prepared baking sheet. Gently gather the scraps, re-roll, and cut out more scones.
- Glaze and bake: Brush the tops of the scones with a little extra milk. Bake for 10-12 minutes, or until well-risen and a dark golden-brown. Transfer to a wire rack to cool slightly.
Recipe Tips
- How to get light, fluffy scones: The key is a light hand. Handle the dough as little as possible. Overworking it will make the scones tough. A soft, slightly sticky dough is perfect.
- Why warm the treacle and milk? Gently warming the milk and treacle together helps the thick treacle dissolve and incorporate evenly into the dough without having to overmix it.
- How do I ensure an even rise? When you use your cutter, press it straight down and lift it straight up. Twisting the cutter seals the edges of the scone and prevents it from rising properly.
- What is black treacle? Black treacle is a dark, thick, slightly bitter syrup, similar to molasses. It gives the scones their characteristic color and rich, deep flavor. Golden syrup can be used for a lighter, sweeter scone, but black treacle is traditional.
What To Serve With Treacle Scones
These warmly spiced scones are a comforting treat, especially on a cool day. They are delicious served warm with:
- A generous spread of salted butter
- A dollop of clotted cream and a drizzle of golden syrup
- A slice of sharp, crumbly cheese like Lancashire or Wensleydale
- A pot of strong black tea
How To Store Treacle Scones
Room Temperature: Scones are always at their very best eaten fresh on the day they are baked. Store any leftovers in an airtight container at room temperature for up to 2 days. Reheat: You can refresh day-old scones by warming them in a low oven (around 150°C/300°F) for about 5 minutes.
Mary Berry Treacle Scones Nutrition Facts
- Calories: 165kcal
- Carbohydrates: 28g
- Protein: 3g
- Fat: 4.5g
- Saturated Fat: 2.5g
- Sodium: 190mg
- Fiber: 1g
- Sugar: 7g
Nutrition information is estimated per scone and does not include toppings.
FAQs
This is almost always caused by overworking the dough or rolling it too thinly. Handle the dough very gently and ensure it’s at least 2cm (¾ inch) thick before cutting.
Yes, but you will need to add more baking powder. For this recipe, use 225g of plain (all-purpose) flour and increase the total baking powder to about 3 level teaspoons.
Mixed spice is a common British spice blend, similar to American pumpkin pie spice. It typically contains cinnamon, nutmeg, allspice, and sometimes cloves, ginger, and coriander.
Try More Recipes:
- Mary Berry Drop Scones (Scotch Pancakes) Recipe
- Mary Berry Cheese Scones Recipe
- Mary Berry Sultana Scones Recipe
Mary Berry Treacle Scones Recipe
Description
Traditional, warmly spiced British scones with the rich, deep flavor of black treacle, perfect for a cozy afternoon tea.
Ingredients
Instructions
- Preheat oven to 220°C (200°C Fan). Grease a baking sheet.
- Rub the cold butter into the sifted flour, baking powder, and spices until it resembles breadcrumbs. Stir in the sugar.
- Gently warm the milk and treacle together until the treacle dissolves.
- Pour the warm liquid into the dry ingredients and gently mix with a knife to form a soft, slightly sticky dough.
- On a floured surface, pat the dough to 2cm thick. Cut out scones with a 5cm cutter, without twisting.
- Place on the baking sheet, brush the tops with a little milk.
- Bake for 10-12 minutes until risen and dark golden-brown. Cool on a wire rack.
Notes
- Handle the dough as little as possible to keep the scones light and tender.
- Using cold butter is essential for achieving a flaky texture.
- The treacle gives these scones a distinctive color and a rich, slightly molasses-like flavor.
- Scones are best enjoyed warm on the day they are baked.
