Treacle scones

Our summer weather has improved; we have had some rain-free, wind-free warmish days but not the lovely glorious brilliant sunshine and blue skies which we all enjoy. I know cream teas can be eaten at any time of the year, but they do seem a particularly summery thing with fresh Cheddar strawberries to go with the scones and clotted cream.

So looking at different recipes for scones, I came across some black treacle scones – now they would be good with clotted cream and maybe ginger jam on a not so red-hot day!

Treacle scones:

  • 8 oz plain flour (I don’t like baking powder so I would use self-raising flour, and then cut out the next two ingredients)
  • 1 level tsp bicarbonate of soda (see above – or if I had no self-raising flour I’d use t level tsps baking powder)
  • 1 level tsp cream of tartar
  • 1 level tsp ground ginger (I would whack in a bit more as I like really gingery things!)
  • ½ level tsp mixed spice (I would up that as well, spicier the better!)
  • (I would add drained and chopped stem ginger or chopped crystallised ginger as well – as you might add dried fruit to other scone mixes!)
  • 2 oz butter
  • 1 level tbsp black treacle
  • 1 beaten egg
  • milk
  1. sieve all the dry ingredients together
  2. rub in butter
  3. beat egg and treacle together and stir into the other ingredients – add milk if needed to make a fairly stiff dough
  4. add chopped ginger
  5. cut into rounds and brush with  milk or  beaten egg
  6. bake at 220° C, 425° F, gas mark 7 – this is a hot oven so check they aren’t catching on the tops before they bake right through
  7. serve with butter and ginger jam, clotted cream  – and of course a pot of tea


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