This recipe for Treacle and Ginger scones has all the warm comforting flavours of autumn with a hint of ground ginger and the subtle taste of rich dark treacle. Add more of the Ginger and Treacle flavours if you wish.
This is the first time I have ever made Treacle flavoured scones. We tend to favour the simple sweet scones, fruit scones and Cheese and Herb Scones and rarely venture beyond that. With a wealth of ingredients available, we can make an abundance of scone varieties, so why not be adventurous and give this recipe a try.
Ingredients Needed
A full list of ingredients and quantities for these Treacle and Ginger Scones can be found in the recipe card at the bottom of this page.
- Flour - I used Self Raising flour which contains a raising agent. So there is no need for additional baking powder.
- Ground Ginger - Cinnamon or ground mixed spice is a great substitute
- Salt - Just a pinch and no more.
- Butter - Butter gives a much better flavour, but if you only have margarine, that will be fine.
- Soft Brown Sugar - Caster sugar is fine, but soft brown sugar adds a light toffee flavour to the scones complementing the ginger and treacle flavours.
- Buttermilk - Whole milk is fine if you can't get hold of buttermilk. You can also use a mix of both if needed. You may not need to use it all.
- Dark Treacle - Not to be confused with golden syrup. Molasses is also fine as it will have similar rich dark flavours as dark treacle.
How to Make this Scone Recipe
Have ready a baking sheet dusted with a little flour and if you prefer to pre-heat your oven, the temperature should be 200deg if using a fan assisted oven.
Place the sieved flour, salt, sugar and Ground Ginger into a large bowl. Using your fingertips, rub the cubes of butter with the dry ingredients until the whole mixture resembles coarse breadcrumbs.
Next, make a well in the centre, pour in three quarters of the buttermilk and the tablespoon of treacle. Give the buttermilk and treacle a gently stir to evenly distribute the treacle.
Using a cutlery knife or wooden spoon, quickly stir the crumbs and liquid until the dough starts to come together. Add a little more buttermilk if the dough is too dry but not too much more that it becomes sticky.
Without overworking it, briefly bring the dough together using your hands. You should have a dough that is soft and spongy.
Place the dough on a lightly floured surface and roll out to an even thickness of no more than 2.5cm. The thickness of the dough will also determine the baking times.
Using a plain sided, none rippled, pastry cutter measuring 5–6cm dipped in flour, cut out as many scones as you can out of the dough. Place each cut scone on the prepared baking sheet. Carefully bring the cut dough back together again before cutting out more scones.
Brush with milk or a beaten egg for a golden finish. Make sure none of the milk or egg drips over the sides, as this can also prevent your scones from rising. Alternatively, sprinkle with a light dusting of flour.
Bake on the middle shelf in the oven for 10 – 12 minutes, or until the scones are baked, well risen and golden brown on top. They should also be golden brown underneath. Transfer the scones to a wire rack and allow them to cool a little before serving.
They taste really nice on their own or when simply spread with butter. Add a drizzle of treacle if you wish. This recipe is great for using up any treacle leftover from making this Old Fashioned Yorkshire Parkin and can be made throughout the year. No more tins of treacle languishing at the back of your cupboard.
My recipe for Simple Sweet Scones has more tips and step by step instructions on how to make great scones.
Treacle and Ginger Scones
INGREDIENTS
- 225 g self-raising flour sieved plus extra for dusting
- 1 teaspoons ground ginger
- Pinch of salt
- 60 g butter unsalted fridge cold cut into cubes
- 25 g soft brown sugar. caster sugar is fine
- 150 ml milk or buttermilk or a mix of both if needed. You may not need all the liquid.
- 1 tablespoon Treacle or Molasses
Instructions
- Pre- heat the oven to 200°C Fan assisted oven. Have ready a baking sheet dusted with a little flour.
- Place the sieved flour, sugar, pinch of salt and Ground Ginger into a large bowl. Using your finger tips, rub the cubes of butter with the dry ingredients, until the whole mixture resembles coarse breadcrumbs.
- Make a well in the centre. Pour in three quarters of the buttermilk and the tablespoon of treacle. Give the buttermilk and treacle a gently stir to evenly distribute the treacle.
- Using a cutlery knife or wooden spoon, quickly stir the crumbs until the dough starts to come together. Add a little more buttermilk if the dough is too dry but not too much more that it becomes sticky.
- Without overworking it, briefly bring the dough together using your hands. You should have a dough that is soft and spongy.
- Place the dough on a lightly floured surface and roll out to an even thickness no more than 2.5cm. The thickness of the dough will also determine the baking times.
- Using a plain sided, none rippled, pastry cutter measuring 5–6cm dipped in flour, cut out as many scones as you can out of the dough. Place each cut scone on the prepared baking sheet.
- Carefully bring the cut dough back together again before cutting out more scones.
- Brush with milk or a beaten egg for a golden finish. Making sure none of the milk or egg drips over the sides, as this can also prevent your scones from rising. Alternatively, sprinkle with a light dusting of flour.
- Bake on the middle shelf in the oven for 10 – 12 minutes, or until the scones are baked, well risen and golden brown on top. They should also be golden brown underneath.
- Transfer the scones to a wire rack and allow them to cool a little before serving. Eat them fresh while still warm spread with butter.
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