Spiced Treacle Scones – Quick & Easy

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Spiced Treacle Scones – Quick & Easy is a lovely recipe. Scones are such a great little treat. This version uses black treacle, or molasses, as a main flavour. But that is not the only flavour. Some mixed spice, ginger and nutmeg complement the treacle perfectly.

Scones, as you will probably already know, are so easy to make. This version is no different, in fact they are simplicity itself. They don’t take very long to make either. So in next to no time you can have a lovely treat ready to eat.

I like to eat mine with some butter, or even some thinly sliced cheese. But they are also very good with some whipped cream and jam.

Spiced Treacle Scones


There aren’t too many ingredients either.

Flour – Self raising flour is used for this recipe. It already has raising agents in it. However plain flour can be used as long as you add extra baking powder beyond what is mentioned below.

Baking Powder – this is a raising agent which helps to give the scones a lovely rise.

Black Treacle – or molasses.

Light Brown Sugar – this has a lovely flavour, but caster or granulated sugar can be used instead.

Butter – unsalted is best, but you can use salted butter and omit the salt called for in the recipe.

Milk – you can use semi-skimmed or whole milk, or even a plant based milk if you wish.

Mixed Spice – is a blend of spices, cinnamon, ginger etc, readily available in the UK.

Ground Ginger – for extra flavour.

Ground Nutmeg – for extra flavour.

Salt – you can omit this if using salted butter.

For the spices you can vary them and vary the amounts to suit your personal preference.

Process for Spiced Treacle Scones

Spiced Treacle Scones

This is such a simple recipe. However it is best to work cold ingredients. So, although I use warm milk I will explain why. Warm milk allows the sugar and black treacle to dissolve into it more easily. But then it is best to cool the liquid mixture before using.

So just mix the sugar, milk and black treacle together and cool. Then mix the flour, baking powder, salt and spices together and sift them into a large bowl.

Add in the cold butter and rub it in until the mixture is like fine breadcrumbs. Pour in about three quarters of the liquid and stir it in until the mixture clumps. Add enough more liquid and mix until the dough forms and is a little tacky. You may not need all the liquid.

Tip the dough onto a lightly floured surface and give it a few folds. Then form the dough into a flat disc about 1 inch(2.5 cm) thick. Cut out the scones using a cooker cutter that is about 6-7 cm(scant 3 inches) in diameter. Place them on a lined baking tray and leave them to rest as you preheat the oven to 220C/200C Fan/430F.

Brush the top of the scones with any excess liquid, or with a little milk. Then bake the scones for 10 minutes.

My Spiced Treacle Scones

Spiced Treacle Scones

I baked my scones for 10 minutes. Then I put them onto a cooling rack before sampling one. I put some butter on mine and it was simply wonderful. The mellow spicing and the lovely molasses flavour together with the scone texture was just perfect.

The scones are best eaten on the day they are baked. But they will also freeze well to be enjoyed later.

Spiced Treacle Scones – Video

Another lovely recipe is Quick & Easy Cherry Scones.

Spiced Treacle Scones – Quick & Easy

Recipe by geoffcooCourse: Biscuits, Cookies, BreadDifficulty: Easy


Prep time


Cooking time




  • 450g(3 cups, based on scooping packed flour into a 250ml cup) self raising flour

  • 8g(2 tsp) baking powder

  • 100g(5 tbsp) black treacle

  • 62g(5 tbsp) light brown sugar

  • 80g(5 tbsp + 2 tsp) cold unsalted butter

  • 220ml(1 cup minus 4 tsp) milk

  • 3g(1/2 tsp) salt

  • 1g(1 tsp) mixed spice

  • .5g(1/2 tsp) ground ginger

  • .25(1/4 tsp) ground nutmeg


  • Mix the sugar and black treacle into the milk until fully dissolved.
  • Mix the spices and salt, along with the baking powder, into the flour.
  • Sift those dry ingredients into a large bowl.
  • Add the butter and rub it in, using the tips of your fingers or a pastry cutter, until the mixture resembles fine breadcrumbs.
  • Pour in about 3/4 of the milk mixture and stir it in until everything starts to clump.
  • Add more liquid a little at a time until everything forms into a dough which is just a little tacky.
  • Tip the dough onto a lightly floured surface and fold it over on itself a few times.
  • Press the dough into a disc which is about 1 inch/2.5cm thick.
  • Use a cookie cutter about 6 -7 cm in diameter to cut out scone shapes, placing them on a lined baking tray. Gently squeeze the remaining dough together and cut out more.
  • Leave the scones to rest as you preheat the oven to 220C/200C Fan/350F.
  • Bake the scones for 10 minutes, then transfer them to a wire rack to cool.

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