Black Treacle Scones

It’s been a good while since I made scones, but for some reason we have been eating them recently – well, actually, it isn’t some reason it is a reason which is they’ve been going cheap in the shops! Looking back over my posts here I came across one I wrote several years ago when I’d been looking at scone recipes – maybe it was to make something different from my writing groups which used to meet at home. This recipe I found is quite unusual and maybe I ought to try it, just in case I ever entertain people in my home again. It seems like an impossible thought – and certainly I would have to do a very thorough spring clean, but at least if these scones are a success I could have something different on offer:

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!

Black Treacle Scones:

  • 8 oz self-raising flour
  • 1 level tsp or more ground ginger
  • ½ level tsp or more mixed spice
  • 2 oz drained and chopped stem ginger or chopped crystallised ginger
  • 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


    1. Lois

      When we used to make marmalade it always had black treacle in it! So do you not like black treacle toffee? I’ll try and make some of these scones tomorrow and report back on the results – I meant to make them today, but somehow the day just vanished!


      1. Lois

        No it isn’t – it’s an absolutely delicious, very thick cream with a golden yummy crust. It’s almost solid – almost like ice-cream (but not frozen) and it’s perfect with what we cal a cream tea – scones (which are like little cakes) cut in half and with jam and clotted cream!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.