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
- sieve all the dry ingredients together
- rub in butter
- beat egg and treacle together and stir into the other ingredients – add milk if needed to make a fairly stiff dough
- add chopped ginger
- cut into rounds and brush with milk or beaten egg
- 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
- serve with butter and ginger jam, clotted cream – and of course a pot of tea
Lois Elsden 
hOW DO YOU MAKE CLOTTED CREAM?
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I have never actually made it, I just buy it from the shop! However, I do think there’s a recipe I saw recently so I will see if I can find it!
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Sounds really good!
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They do don’t they! Somehow today ran away with me and I didn’t make them, maybe tomorrow!
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Days have a way of setting their own agenda!
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They certainly do!! Somehow the hours between 12 and 2 snuck off and suddenly it was 3 o’clock!
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😀
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Not too sure about these, I’ve never found anything with black treacle that I’ve liked. Now Golden Syrup, that’s another thing altogether …
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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!
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I wonder if it’s what we call buttermilk, or maybe yogurt?
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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!
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Thanks–I’m having trouble with the dueling edit programs today.
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Oh dear, I hope it sorts itself out!
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Just in case you didn’t see my comment: https://www.roddas.co.uk/
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Nan Mykel – here’s a link to the best clotted cream maker’s site – it will tell all and show lovely pics and share recipes, and much more! https://www.roddas.co.uk/
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