Treacle Scones
from https://bakingwithgranny.co.uk/

This recipe came from a website where the author is of Scottish decent. She describes this recipe as, "Treacle Scones are a traditional Scottish bake, flavoured with rich black treacle and warming spices for a deep, comforting flavour. Soft, fluffy, and quick to make, they're perfect served warm with plenty of butter and a cup of tea. A classic teatime treat that brings a taste of old-fashioned Scottish baking to your kitchen."

They’ve always been more of a favourite of my Mum’s – the original Granny behind Baking with Granny – and it’s a recipe readers have asked me for time and time again. Good old-fashioned Treacle Scones are a proper Scottish classic, and once you try them, it’s easy to see why. In many ways, treacle scones are made just like any other traditional scone. The texture is still soft and fluffy, with that familiar golden top. What really sets them apart is the flavour.

Tips:

• No Need to Melt: Many treacle scone recipes will advise you to warm your wet ingredients first. Granny advises against this, partly because it’s not necessary – simply mixing your treacle well with the milk will allow them to combine. However, it also contradicts the cold ingredients/hot oven concept, which helps you achieve perfectly baked treacle scones.
• Full of Air: Try to get as much air into your dough by sifting the dry ingredients from a bit of height and raising your fingers as you rub in the butter.
• Use a Soft Touch: Scottish treacle scones require a soft touch, so don’t be too rough with your mixing and kneading. Less is more.
• Put Down the Rolling Pin: Simply stretch out your dough with your hands. And always leave it a little thicker than you think it should be.

• No Twisting: When you cut your scones from the dough, DO NOT twist your cookie cutter. This will twist the edges of the dough and prevent them from rising as well. And by doing so, you will make Granny want to cry.
• Have a Rest: Always leave your scones to rest before baking. This lets the gluten in the flour rest & calm down a little. 10 minutes is ideal, but if you can do longer, even better. I’ll usually take this time to wash my dishes.
• Give it a Glaze: A beaten egg gives the best colour to scones when brushed on top, but milk is my personal preference. Just be careful that you don’t let it run down the sides of your scones, or it could affect the dough’s ability to rise.

100 g/ 5 tbsp Treacle (Molasses)
220 ml/ 1 cups Milk (cold)
60 g/ 1/4 cup Soft Light Brown Sugar (Light Brown Sugar)
450 g/ 3 2/3 cups Self-raising Flour
1/2 tsp Salt
2 tsp Baking Powder
1 tsp Mixed Spice (Pumpkin Spice)
1/2 tsp Ground Ginger
80 g/ 1/3 cup Block Margarine or Butter (cold)

Pre-heat your oven to 220°c (200°c for fan assisted oven, Gas Mark 7 or 425°F). Grease two baking sheets with a little butter and set aside.

Measure your milk into a jug, before adding the sugar and treacle. Mix together with a fork/whisk, until the sugar has dissolved and the ingredients have combined – this may take a few minutes of mixing. Set aside.

Sift the flour, salt, baking powder, mixed spice and ground ginger into a large bowl, holding the sift up to allow some air into them.

Using the tips of your fingers, rub in the margarine/butter to the dry ingredients, again lifting as you do to allow air in. Continue until you have a sandy consistency.

Create a well in the middle. Pour in the milk/treacle mixture. Using a wooden spoon, gently bring the ingredients together to form a soft, slightly sticky dough.

Turn out onto a floured work surface and gently knead together, before stretching the dough to about 2-3cm (1 inch) thickness.

Using a cookie cutter of your choice, cut your scones out and place them onto your pre-greased baking sheets. The smaller your cutter the more scones you will get. Reform and stretch the dough as required to use all of the dough.

Leave your scones to rest on the tray for about 10 minutes before brushing the tops with some extra milk.

Bake in your pre-heated oven for 10 minutes. If you are making smaller scones, keep a close eye on them as you may need to reduce the baking time to suit. If bigger you may need to give them slightly longer.

Once cool enough to touch, transfer to a wire rack to cool completely or enjoy whilst still warm.

Storage: Treacle Scones are best enjoyed fresh on the day they are baked. Store any leftovers in an airtight container at room temperature for up to 2 days. Warm slightly before serving to soften them again.

Freezing: Treacle Scones freeze well. Allow them to cool completely, then store in a freezer-safe container or bag for up to 3 months. Defrost at room temperature and warm in the oven for a few minutes before serving.

Servings: 12