Black Treacle Scones Recipes

TREACLE SCONES

Steps:

• Heat oven to 425°F or Gas Mark 7 and grease a baking sheet.
• Sift the flour and salt into a bowl and rub in the butter.
• Mix in the sugar and cinnamon.
• Add the treacle or molasses and sufficient milk to make soft dough.
• Turn on to a floured surface and knead gently- the dough should be fairly moist and elastic.
• Roll out to about ½-inch thick, and cut into rounds with a 2½-inch pastry cutter.
• Place on the baking sheet, brush with a little milk and bake for 10-15 minutes until golden in coIour.
• Cool on a wire rack.
• Serve split in half and buttered.
• Store at room temperature in an airtight container.

BLACK TREACLE SCONES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
• In a large bowl, sift together flour, baking soda, cream of tarter, salt, cinnamon, allspice, cloves, nutmeg and ginger. Cut in butter with a fork or pastry blender. Combine milk and molasses in a small bowl; stir into flour mixture until moistened. Turn dough out onto a lightly floured surface and knead briefly. Roll dough out into a 1/2 inch thick round. Cut out circles with a medium biscuit cutter and place pieces on prepared baking sheet so that they are barely touching.
• Bake in preheated oven for 10 to 12 minutes. Move to a wire rack to cool slightly before serving. For soft scones, cover with a dry cloth for 10 minutes. For crisp scones, do not cover.

TREACLE SCONES FROM ENGLAND

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Set an oven shelf in the top third of the oven for baking.
• Sift the flour, salt, baking soda, cream of tartar, cinnamon and mixed spice into a large bowl. Rub in butter until the mixture resembles bread crumbs. In a small saucepan, gently heat the milk and stir in the sugar and treacle until dissolved. Remove from the heat and pour into the dry ingredients. Stir until it turns into a soft dough.
• Turn the dough out onto a floured surface and knead lightly until smooth. Use a rolling pin to roll out to 1/2 inch thickness. Cut into 2 inch circles, rerolling dough until it has all been used. Place the scones on a lightly greased or floured baking sheet.
• Bake for 12 to 15 minutes in the preheated oven, until the bottoms are lightly browned. Cool on a wire rack. Serve split. Don't use a knife to split them, rather pull them apart into two halves gently with your hands.

TREACLE SCONES (SCOTTISH)

Steps:

• Rub the butter or baking spread into the flour and stir in the remaining dry ingredients.
• Measure the treacle into a bowl or jug and add a little milk. Heat in the microwave for 30 seconds or until the treacle has become more liquid.
• Add the egg and beat together
• Add the treacle egg mixture to the dry ingredients with enough milk to make a soft dough
• Pat the dough out onto a floured surface to about 13 mm (1/2 in) thick. Cut into rounds with 63 mm (2 1/2 in) cutter.
• Place the scones on a floured baking tray or line the tray with a non-stick baking mat.
• Brush the tops of the scones with a little milk.
• Bake at 180C (fan oven) 200 C, 400 F for 15-20 minutes