Treacle Scones from England

Treacle Scones from England

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"English treacle (molasses) scones are a tasty breakfast treat. Serve with marmalade or jelly."
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30 m servings 96 cals
Serving size has been adjusted!

Original recipe yields 14 servings



  • Calories:
  • 96 kcal
  • 5%
  • Fat:
  • 2 g
  • 3%
  • Carbs:
  • 17.1g
  • 6%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 144 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 450 degrees F (230 degrees C). Set an oven shelf in the top third of the oven for baking.
  2. Sift the flour, salt, baking soda, cream of tartar, cinnamon and mixed spice into a large bowl. Rub in butter until the mixture resembles bread crumbs. In a small saucepan, gently heat the milk and stir in the sugar and treacle until dissolved. Remove from the heat and pour into the dry ingredients. Stir until it turns into a soft dough.
  3. Turn the dough out onto a floured surface and knead lightly until smooth. Use a rolling pin to roll out to 1/2 inch thickness. Cut into 2 inch circles, rerolling dough until it has all been used. Place the scones on a lightly greased or floured baking sheet.
  4. Bake for 12 to 15 minutes in the preheated oven, until the bottoms are lightly browned. Cool on a wire rack. Serve split. Don't use a knife to split them, rather pull them apart into two halves gently with your hands.


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I thought these were good. Although I did find the dough a little hard to work with. Had these with jam and cream. Much the best way to eat scones. Thanks

I have to agree with the other review on one point: the dough was hard to handle. That's because it was VERY dry and I kept having pieces fall off while kneading it that would just never stick....

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