Jethart Treacle Scones are a delightful treat perfect for any occasion. With their soft texture and hint of sweetness, the scones make for a charming addition to your breakfast or tea time. Whether enjoyed fresh from the oven or toasted with a bit of butter, they are sure to please.
For those looking to switch things up, all-purpose flour can replace the specific flour called for, and if you prefer a different sweetener, brown sugar can be a tasty alternative to caster sugar. If you have dietary restrictions, using dairy-free butter and buttermilk substitutes could work well. Always check ingredient labels for allergens.
Scones, Biscuits & Pastry
Jethart Treacle Scones Recipe
Ingredients
- 8 ounces flour
- 1 pinch salt
- 1/2 tablespoon ground ginger
- 1 tablespoon caster sugar
- 1/2 teaspoon bicarbonate of soda
- 1/2 ounce butter
- 1 tablespoon melted treacle
- 1 cup buttermilk
Instructions
- Sift 8 ounces of flour together with a pinch of salt, 1/2 tablespoon of ground ginger, 1 tablespoon of caster sugar, and 1/2 teaspoon of bicarbonate of soda into a mixing bowl.
- Using your fingertips, rub in 1/2 ounce of butter until the mixture resembles fine breadcrumbs.
- Stir in 1 tablespoon of melted treacle until well combined.
- Gradually mix in 1 cup of buttermilk to form a soft dough. Be careful not to overmix; it should be soft and slightly sticky.
- On a floured board, roll out the dough to a round shape and cut out rounds about 3 inches across.
- Cook the scones on a heated girdle brushed with melted fat until they are nicely browned on the bottom, then turn and cook the other side. Alternatively, bake them on a greased baking sheet in an oven preheated to 450°F for about 10 to 12 minutes.
Part of our Scone, Biscuit and Pastry Recipes collection — Part 2 of 3: