Mary Berry Treacle Scones Recipe

These Mary Berry-inspired treacle scones are tender and lightly crumbly, with a deep, warming flavour from black treacle and ginger. They have crisp tops and soft centres that are especially good split open while still warm. The recipe is easy enough for a beginner and takes about 35 minutes from start to finish. Serve them with butter and a cup of tea for a comforting afternoon treat.

Ingredients for Treacle Scones

For the Scones

• 350g self-raising flour, plus extra for dusting
• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• ¼ teaspoon fine salt
• 60g cold unsalted butter, diced
• 25g light brown sugar
• 60g black treacle, about 3 tablespoons
• 150ml milk, plus a little extra if needed

For the Finish

• 1 tablespoon milk, for brushing
• Butter, to serve, optional

How to Make Treacle Scones

• Prepare the oven: Preheat the oven to 220°C conventional or 200°C fan. Line a baking tray with baking parchment and place a shelf in the middle of the oven.
• Mix the dry ingredients: Put the flour, baking powder, ginger and salt in a large bowl. Stir well to distribute the baking powder and spice.
• Rub in the butter: Add the cold butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs. Stir in the brown sugar.
• Add the treacle and milk: Gently warm the treacle with the 150ml milk in a small saucepan, stirring just until the treacle dissolves. Let it cool to lukewarm, then pour most of it into the flour mixture. Mix with a table knife, adding the rest as needed, until you have a soft dough. If it seems dry, add a little extra milk.
• Shape and cut: Turn the dough onto a lightly floured surface and bring it together gently. Pat it out to about 2.5cm thick. Cut out rounds with a floured 5cm cutter, pressing straight down without twisting. Gently bring the trimmings together and cut again to make 8 scones.
• Bake the scones: Arrange the rounds on the prepared tray, leaving a little space between them. Brush the tops with the extra milk, taking care not to let it run down the sides. Bake for 15 to 18 minutes, until risen and firm on top. The bases should sound hollow when tapped.
• Cool and serve: Transfer the scones to a wire rack and leave them to cool for at least 10 minutes. Split while warm or leave until completely cool, then spread with butter if you like.

Tips for the Best Treacle Scones

How do I keep my scones light and tender?

Use cold butter and handle the dough as little as possible. Mix only until it comes together, then pat it out gently rather than kneading it.

Why did my scones not rise evenly?

Press the cutter straight down and lift it without twisting. Twisting can compress the edges and make it harder for the scones to rise evenly. Check that your baking powder is in date, too.

What should the dough feel like?

It should be soft and slightly tacky, but manageable on a lightly floured surface. Flour absorbs different amounts of liquid, so add the final splash of milk gradually rather than making the dough too wet.

How can I measure black treacle more easily?

Weigh the treacle directly into a small saucepan for the most accurate result. If using a spoon, lightly oil it first so the treacle slides off more easily.

Serving Suggestions

• Serve warm with salted butter and a pot of tea.
• Add a spoonful of raspberry or blackcurrant jam for a fruity contrast.
• Pair with cream cheese and a little honey for a richer snack.
• Offer alongside fresh fruit as part of an afternoon tea spread.

Storage and Reheating

Room Temperature

Once completely cool, keep the unfilled scones in an airtight container at room temperature for up to 2 days. They are at their best on the day they are baked.

Refrigerator

Refrigeration can make plain scones stale more quickly, so room-temperature storage is preferable. If filled with a perishable topping such as cream cheese, refrigerate in an airtight container and eat within 2 days.

Freezing

Freeze completely cooled, unfilled scones in a freezer bag or airtight container for up to 3 months. Defrost at room temperature, then warm in an oven at 160°C conventional or 140°C fan for about 5 to 8 minutes. Add butter or other toppings after reheating.

Nutrition

Approximate values per scone, based on 8 scones and excluding serving butter:

• Calories: 250 kcal
• Carbohydrates: 43g
• Protein: 5g
• Fat: 7g
• Saturated fat: 5g
• Sodium: 330mg

Nutrition values are estimates and will vary with ingredient brands and portion size.

FAQs