Mary Berry Treacle Scones

There’s something almost magical about the scent of treacle warming through the kitchen — it’s sweet but not in-your-face, deep and rich like autumn leaves or your gran’s old recipe box. I remember the first time I made treacle scones… I was supposed to be baking plain ones for a family tea, but the golden syrup jar caught my eye. A little drizzle turned into a hearty spoonful, and before I knew it, the dough smelled like toffee and comfort and everything good.

These scones are the kind of thing you make on a rainy Sunday when you’ve got mismatched socks on and a strong cup of tea in hand. The treacle gives them that gorgeous golden hue and just the right amount of sticky richness — not over the top, just enough to make you sigh in satisfaction after a bite.

Why You’ll Love It

• That treacle flavour hits in all the right places — warm, dark, and just a little bit cheeky.
• You can whip them up in under half an hour, honestly quicker than a run to the shop.
• No fancy equipment, just a bowl, a spoon, and your own two hands.
• They freeze beautifully — if they last that long.
• Great for breakfast, tea, or when you’re just feeling a bit snacky and nostalgic.
• Kids weirdly love them too — even the picky ones.

Ingredients

• 360g self-raising flour (plus a bit for dusting)
• 2 tbsp light brown sugar
• ¼ tsp salt
• ½ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp nutmeg
• 60g cold butter, chopped
• 2 tbsp black treacle (or golden syrup, if that’s what’s in the cupboard)
• 200ml whole milk (plus a splash more for brushing, if you’re feeling fancy)

How to Make It

Preheat and prep your tray:

Pop your oven on at 190°C (375°F) and line a baking tray with parchment. If it curls up annoyingly, just dab a bit of dough on the corners to hold it down — old baker’s trick.

Mix the dry bits:

Sift the flour into a big bowl (or just dump it in, no judgment). Add your sugar, salt, cinnamon, ginger, and nutmeg. Give it all a good whisk — or a stir with a fork if your whisk’s in the wash.

Rub in the butter:

Chuck in the cold butter cubes and get your fingers in there. Rub until the mixture looks like breadcrumbs — or until you get bored. Just don’t overdo it.

Warm the wet stuff:

Gently heat the treacle and milk in a small pan. Don’t boil it, just get it warm enough to stir together nicely. It should look like liquid gold (or motor oil, but in the best way).

Bring it all together:

Make a well in the middle of the flour mix and pour in the treacle milk. Stir with a spoon until it gets doughy, then use your hands to gently bring it together. It should be soft but not sticky.

Shape and cut:

Turn the dough out on a floured surface, gently pat it to about 1 inch thick, and cut out rounds with a floured cutter. Re-roll the scraps once if you need to, but try not to fuss too much.

Bake till golden and proud:

Place the scones on the tray with a bit of space between them. Brush the tops with milk if you want a nice sheen. Bake for 15–18 minutes until they’re puffed and slightly bronzed at the edges.

Cool, then devour:

Let them rest on a wire rack (or sneak one warm — I won’t tell). Best served with butter and something sweet or creamy.

Common Mistakes and How to Dodge Them

Why are my scones tough?
You probably overmixed the dough. Mix until just combined — messy is okay here.

Mine didn’t rise!
Check your self-raising flour’s still good. It can go flat if it’s been hiding in the back of the cupboard too long.

The dough stuck everywhere.
Flour your surface and cutter, and chill the dough a bit if it’s too warm — especially in summer.

Can I swap the treacle for golden syrup?
Yes! It’ll be slightly lighter and more toffee-ish, but still lovely.

Storage and Reheating

Room temp: Keep them in an airtight tin for 2 days. They do dry out a bit, but a quick reheat fixes that.

Freezer: Freeze them on a tray first, then bag ’em up. They keep for about 2 months.

To reheat:

• Oven: 180°C for 5–10 mins.
• Microwave: 10–15 seconds in a damp paper towel.
• Toaster: Split and lightly toast for a crisp outside — delicious.

Frequently Asked Questions

Can I make these dairy-free?
Absolutely. Swap the butter for a plant-based block and use oat or soy milk. They won’t be quite as rich, but still tasty.

How do I make them more spiced?
Add more cinnamon or even a pinch of clove — just don’t go overboard unless you’re aiming for gingerbread scones.

Can I make these ahead for a brunch?
Yes! Just freeze the unbaked rounds and bake straight from frozen, adding a few minutes to the cook time.

Nutrition Facts (Per Serving)

• Calories: 233 kcal
• Fat: 12g
• Saturated Fat: 7g
• Carbs: 30g
• Sugar: 12g
• Protein: 4g
• Sodium: 300mg

Try More Mary Berry Recipes:

• Mary Berry Pork Pie
• Mary Berry Celery Soup
• Mary Berry Pumpkin Soup