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
What is the equivalent of Mixed Spice? I’m in USA.