Mary Berry Treacle Scones is made with treacle, milk, soft light brown sugar, self-raising flour, salt, baking powder, mixed spice, ground ginger, and butter or margarine. This delicious Mary Berry Treacle Scones recipe creates a tasty treat perfect for breakfast or tea time that takes about 35 minutes to prepare and can serve up to 12 people.
Ingredients Needed
- 100 g (1/3 cup) Treacle
- 220 ml (7.4 fl oz) Milk (cold)
- 60 g (1/4 cup) Soft Light Brown Sugar
- 450 g (3 1/2 cups) Self-Raising Flour
- 1/2 tsp Salt
- 2 tsp Baking Powder
- 1 tsp Mixed Spice
- 1/2 tsp Ground Ginger
- 80 g (5 1/2 tbsp) Butter or Margarine (cold)
How To Make Treacle Scones
- Preheat Oven: Heat your oven to 220°C (200°C for fan oven or Gas Mark 7). Grease two baking sheets.
- Prepare Liquid Mix: In a jug, mix the milk, sugar, and treacle until the sugar dissolves. Set aside.
- Mix Dry Ingredients: Sift the flour, salt, baking powder, mixed spice, and ginger into a large bowl.
- Rub in Fat: Rub in the butter or margarine with your fingers until the mixture resembles a sandy texture.
- Form Dough: Make a well in the dry ingredients. Pour in the milk mixture and gently stir to form a soft, slightly sticky dough.
- Knead and Roll: Turn the dough onto a floured surface, knead gently, and roll out to a thickness of 2-3 cm (3/4 – 1 1/4 inches). Cut out scones with a cookie cutter.
- Prepare for Baking: Place scones on the greased trays, let them rest for 10 minutes, then brush the tops with milk.
- Bake: Bake for 10 minutes. Adjust the time if your scones are smaller or larger.
- Cool: Transfer to a wire rack to cool or enjoy warm.
Recipe Tips
- Use Cold Ingredients: Make sure the butter or margarine is cold to get a lighter, flakier texture in your scones.
- Don’t Overwork the Dough: Mix the dough until just combined. Overworking it can make the scones tough.
- Roll Dough Evenly: Roll the dough to an even thickness of 2-3 cm (3/4 – 1 1/4 inches) to ensure uniform baking.
- Brush with Milk: Brushing the tops of the scones with milk before baking helps them develop a golden-brown crust.
- Adjust Baking Time: Keep an eye on your scones while baking, especially if they are smaller or larger than usual, to ensure they don’t overcook or undercook.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Treacle Scones cool to room temperature. Place them in an airtight container and refrigerate for up to 3 days.
- Freeze: Cool the scones to room temperature. Wrap them tightly in plastic wrap or foil, then place them in a freezer bag. Freeze for up to 3 months. To thaw, remove from the freezer and leave at room temperature for a few hours before serving.
- Reheat: Preheat your oven to 180°C (350°F). Place the scones on a baking sheet and heat for about 5-10 minutes, or until warmed through.
Nutrition Facts
Serving Size: 1 scone (makes 12 servings)
- Calories: 268
- Total Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 33mg
- Sodium: 317mg
- Potassium: 156mg
- Total Carbohydrate: 37g
- Dietary Fiber: 1g
- Sugars: 15g
- Protein: 4g
Try More Mary Berry Recipes:
- Mary Berry Chocolate Courgette Cake
- Mary Berry Suet Pastry
- Mary Berry Broccoli Quiche
- Mary Berry Date And Walnut Scones
Mary Berry Treacle Scones
Description
Mary Berry Treacle Scones is made with treacle, milk, soft light brown sugar, self-raising flour, salt, baking powder, mixed spice, ground ginger, and butter or margarine. This delicious Mary Berry Treacle Scones recipe creates a tasty treat perfect for breakfast or tea time that takes about 35 minutes to prepare and can serve up to 12 people.
Ingredients
Instructions
- Preheat Oven: Heat your oven to 220°C (200°C for fan oven or Gas Mark 7). Grease two baking sheets.
- Prepare Liquid Mix: In a jug, mix the milk, sugar, and treacle until the sugar dissolves. Set aside.
- Mix Dry Ingredients: Sift the flour, salt, baking powder, mixed spice, and ginger into a large bowl.
- Rub in Fat: Rub in the butter or margarine with your fingers until the mixture resembles a sandy texture.
- Form Dough: Make a well in the dry ingredients. Pour in the milk mixture and gently stir to form a soft, slightly sticky dough.
- Knead and Roll: Turn the dough onto a floured surface, knead gently, and roll out to a thickness of 2-3 cm (3/4 – 1 1/4 inches). Cut out scones with a cookie cutter.
- Prepare for Baking: Place scones on the greased trays, let them rest for 10 minutes, then brush the tops with milk.
- Bake: Bake for 10 minutes. Adjust the time if your scones are smaller or larger.
- Cool: Transfer to a wire rack to cool or enjoy warm.
Notes
- Use Cold Ingredients: Make sure the butter or margarine is cold to get a lighter, flakier texture in your scones.
- Don’t Overwork the Dough: Mix the dough until just combined. Overworking it can make the scones tough.
- Roll Dough Evenly: Roll the dough to an even thickness of 2-3 cm (3/4 – 1 1/4 inches) to ensure uniform baking.
- Brush with Milk: Brushing the tops of the scones with milk before baking helps them develop a golden-brown crust.
- Adjust Baking Time: Keep an eye on your scones while baking, especially if they are smaller or larger than usual, to ensure they don’t overcook or undercook.
Mary Berry Treacle Scones