There’s nothing that screams comfort food more than a toasted treacle scone, dripping in treacle. It’s something we normally associate with Halloween here in Scotland and I created these for that purpose, however my Dad started talking about them today so, well, I just had to share this with you.
There are two recipes below – the gluten free version requires a slightly different approach. They have been taste tested by my Mum who loves them and was happy that she could enjoy a treacle scone too. My Dad tested the other ones and he was very happy. So it’s time for me to share them with you.
Treacle scones ingredients (not gluten free – see below for gluten free version)
- 200g self raising flour
- 50g soy or vegetable spread, chilled and cubed
- 25g caster sugar
- 1 tsp mixed spice
- 1/2 tsp cinnamon
- 1 tsp baking powder
- 60g treacle
- 100ml of soy or non dairy milk
Method
- Preheat the oven to 180 degrees centigrade
- Line a tray with non stick baking liner
- Rub the fat into the flour until it resembles breadcrumbs then mix the dry ingredients into the mixture, adding the treacle then the milk – work quickly but not too much. You don’t want to over work scones
- Roll out the mixture on a floured surface (3 cm thick) and cut into rounds. Bake at 180 for approx. 12-14 minutes
When still warm, slice and serve with coconut cream and treacle….
The gluten free scones aren’t as dark but they’re full of flavour so you don’t have to miss out.
Treacle scones ingredients (gluten free)
- 200g self raising gluten free flour
- 35g pure soy or vegetable spread
- 1 tsp baking powder
- 1/2 tsp cream of tartar
- 1tsp mixed spice
- 1/2 tsp cinnamon
- 20g caster sugar
- 60g treacle
- 1 replacement egg (I use orgran)
- Soy milk or water to desired consistency
Method
- Pre-heat the oven to 180 degrees centigrade
- Line a tray with non stick baking liner
- Rub in the fats until the mixture resembles breadcrumbs. Then add the dry ingredients and mix through
- Add the treacle and replacement egg then add the water. You want a wet mixture for these scones – so you won’t be rolling it out, you’ll be spooning into shapes on the tray. It should hold its own though – so don’t make it too wet
- Bake for 10-12 minutes at 180 or until lightly browned. Enjoy warm from the oven with some coconut cream and treacle
The Baking Biker Chic 