Treacle Scones Recipe

Self-raising flour: This flour already contains a leavening agent, which helps the scones rise.

Baking powder: An additional leavening agent to ensure the scones are light and fluffy.

Butter: Adds richness and helps create a tender crumb.

Caster sugar: A fine sugar that dissolves easily, adding sweetness to the scones.

Treacle: A thick, dark syrup that gives the scones their distinctive flavor.

Milk: Helps to bind the ingredients together and adds moisture to the dough.

When incorporating the butter into the flour, make sure it is cold and cubed. This helps create a flaky texture in the scones. Use your fingertips to rub the butter into the flour mixture until it resembles fine breadcrumbs. This technique ensures that the butter is evenly distributed and prevents the dough from becoming too dense.

• self-raising flour - Substitute with all-purpose flour: Mix 225 g of all-purpose flour with 2 teaspoon of baking powder to mimic the leavening effect of self-raising flour.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon of baking soda and ½ teaspoon of cream of tartar to replace 1 teaspoon of baking powder.

• cold and cubed butter - Substitute with margarine: Margarine can be used in the same quantity to provide a similar texture and fat content.

• caster sugar - Substitute with granulated sugar: Granulated sugar can be used in the same quantity, though it may not dissolve as quickly as caster sugar.

• treacle - Substitute with molasses: Molasses has a similar consistency and flavor profile, making it a good substitute for treacle.

• milk - Substitute with buttermilk: Buttermilk adds a slight tang and can help with the leavening process, making the scones tender.

• Allow the treacle scones to cool completely on a wire rack before storing or freezing. This prevents condensation, which can make them soggy.

• For short-term storage, place the scones in an airtight container. They will stay fresh at room temperature for up to 2 days. If you prefer, you can also wrap them individually in plastic wrap or aluminum foil before placing them in the container.

• To extend their freshness, store the scones in the refrigerator. Wrap them tightly in plastic wrap or place them in an airtight container. They will keep for up to a week.

• For freezing, wrap each scone individually in plastic wrap or aluminum foil. Then, place the wrapped scones in a freezer bag or an airtight container. Label the container with the date to keep track of their freshness.

• When ready to enjoy, thaw the scones at room temperature for a few hours or overnight in the refrigerator. For a freshly baked taste, reheat them in a preheated oven at 180°C (350°F) for about 5-10 minutes or until warmed through.

• If you prefer a quicker option, you can also reheat the scones in the microwave. Place a scone on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 20-30 seconds or until warmed through. Be cautious not to overheat, as this can make the scones tough.

• Serve the scones warm with a pat of butter, a dollop of clotted cream, or a spoonful of jam for a delightful treat.

• Preheat your oven to 180°C (350°F). Place the treacle scones on a baking tray and cover them loosely with aluminum foil to prevent them from drying out. Heat for about 5-10 minutes until they are warmed through.

• For a quick reheat, use a microwave. Place the scones on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 20-30 seconds. Check if they are warm enough; if not, continue in 10-second intervals.

• If you prefer a slightly crispy exterior, use a toaster oven. Set it to a low heat setting and place the scones directly on the rack or on a baking tray. Heat for about 5 minutes, keeping an eye on them to ensure they don't overcook.

• For a stovetop method, use a skillet over low heat. Wrap the scones in aluminum foil and place them in the skillet. Cover with a lid and heat for about 5 minutes, flipping halfway through to ensure even warming.

• If you have an air fryer, preheat it to 160°C (320°F). Place the scones in the basket and heat for 3-5 minutes. This method will give them a nice, slightly crispy texture while keeping the inside soft.

• Oven: Preheat to 220°c (430°f) for baking the scones.

• Mixing bowl: Use to sift together the flour and baking powder and to mix the dough.

• Sifter: Sift the flour and baking powder to ensure they are well combined and free of lumps.

• Pastry cutter: Rub in the cold, cubed butter into the flour mixture until it resembles fine breadcrumbs.

• Measuring spoons: Measure out the baking powder and treacle accurately.

• Measuring jug: Measure the milk to ensure the correct amount is added to the dough.

• Rolling pin: Roll out the dough to the desired thickness of about 2 cm (¾ inch).

• Cookie cutter: Cut the dough into rounds for uniform scones.

• Baking tray: Place the scone rounds on this tray for baking.

• Pastry brush: Brush the tops of the scones with a little extra milk before baking.

• Wire rack: Cool the baked scones on this rack to prevent them from becoming soggy.

• Knife: Cube the cold butter for easier incorporation into the flour mixture.

Pre-measure ingredients: Measure out all ingredients like flour, butter, and milk before starting to save time during preparation.

Use cold butter: Keep the butter in the fridge until you need it. Cold butter is easier to rub into the flour quickly.

Quick kneading: Knead the dough lightly to avoid overworking it, which saves time and ensures tender scones.

Efficient rolling: Roll out the dough to the correct thickness in one go to avoid re-rolling, which can make the scones tough.

Batch baking: Bake multiple scones at once to save time and energy.