Treacle Scones

"Haven't tried these yet. Similar to a couple posted recipes but uses all purpose flour instead of self rising."
photo by Annacia photo by Annacia
photo by Annacia
Ready In:
14 scones




  • Preheat oven to 400*. Lightly grease a large baking sheet; set aside.
  • Sift flour, baking powder and salt into large bowl; set aside.
  • In a medium size saucepan, combine molasses and 2 tbsp butter; stir over low heat until butter is melted. Make a well in the center of dry ingredients; add molasses mixture and milk and mix with fork to form a soft dough.
  • Turn out on a floured surface. Roll out with a floured rolling pin or pat out with hands to make 1/2 thick round.
  • Cut in rounds with a 2" cutter and place 1" apart on baking sheet.
  • Bake 10 to 12 min or until well risen and golden. Cool 5 min and serve with butter.

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  1. Annacia
    I really wanted to love this recipe but it, sadly, didn't work out that way. After mixing the dry ingredients I tasted them with a finger tip and knew that the molasses alone wasn't going to be enough to flavor them. I added a 1/2 tsp cinnamon, 1/4 tsp each ginger and mace. Moving on to the wet ingredients, the amount given wasn't even close to being enough. I ended up using 3/4 cup of milk and it was still pretty stiff with that much but at the same time quite sticky. I patted and cut 7 scones (not 14) and the dough was used up. I had tasted a pinch on the dough before cutting and it would benefited from 1/3 (or more if you like sweet) cup of sugar or Splenda being added to the flour mix. In an effort to help them out I washed the tops with egg white and covered them heavily with sugar. In baking I watched them like a hawk and removed them as soon as they were ready. Even though fully baked they retained a gummy texture inside. I'm sorry but I won't try these again. Made for PAC, Fall '09.


I am addicted to homemade bread and love trying new recipes of all kinds. I am a serial clipper of delicious sounding recipes from all over and enjoy sharing them.
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