Mary Berry Treacle Scones Recipe

If you enjoy traditional British baking, these Mary Berry Treacle Scones are a wonderful treat to make at home. Soft, lightly spiced, and enriched with the deep caramel flavor of black treacle, they have a tender crumb and a beautifully golden finish. They are simple enough for beginners yet impressive enough for afternoon tea. The recipe takes about 30 minutes from start to finish, making it perfect for a quick homemade bake.

Ingredients

For the Treacle Scones

• 350g self-raising flour
• 1 teaspoon mixed spice
• Pinch of salt
• 85g unsalted butter, chilled and diced
• 50g soft brown sugar
• 100g black treacle
• 150ml milk
• 1 large egg

For Finishing

• Extra milk for glazing

For Serving

• Butter
• Strawberry jam
• Clotted cream (optional)

How to Make Mary Berry Treacle Scones Recipe

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a large baking tray with baking parchment.
• Mix the dry ingredients: Place the self-raising flour, mixed spice, and salt into a large mixing bowl and stir together.
• Rub in the butter: Add the chilled butter and rub it into the flour using your fingertips until the mixture resembles fine breadcrumbs.
• Add the sugar: Stir in the soft brown sugar until evenly distributed.
• Prepare the wet mixture: Warm the black treacle slightly so it becomes easier to mix. Whisk together the treacle, milk, and egg.
• Make the dough: Pour the wet ingredients into the dry ingredients and mix gently until a soft dough forms. Avoid overmixing.
• Shape the scones: Turn the dough onto a lightly floured surface and roll it out to about 2cm thick. Cut out rounds using a 6cm cutter.
• Arrange and glaze: Place the scones on the prepared baking tray and brush the tops lightly with milk.
• Bake the scones: Bake for 12 to 15 minutes until well risen and golden brown on top.
• Cool and serve: Transfer the scones to a wire rack for a few minutes before serving warm with butter, jam, or clotted cream.

Tips for the Best Treacle Scones

How do I keep treacle scones light and fluffy?

Handle the dough as little as possible. Overworking develops gluten and can make the scones dense.

Should I warm the treacle first?

Yes. Slightly warming the treacle makes it easier to mix evenly into the liquid ingredients.

Why didn’t my scones rise properly?

Check that your self-raising flour is fresh and avoid twisting the cutter when cutting out the scones.

Can I add dried fruit?

Absolutely. Raisins, sultanas, or chopped dates work particularly well with the rich treacle flavor.

Serving Suggestions

• Serve warm with salted butter.
• Enjoy with strawberry jam and clotted cream.
• Pair with a cup of English breakfast tea.
• Serve alongside homemade marmalade.
• Add a drizzle of honey for extra sweetness.

Storage

Room Temperature

Store in an airtight container for up to 2 days. Refresh in a warm oven before serving.

Refrigerator

Keep refrigerated for up to 5 days in a sealed container. Allow to come to room temperature before eating.

Freezing

Freeze the cooled scones in a freezer-safe container for up to 3 months. Thaw at room temperature and warm gently before serving.

Nutrition

• Calories: 245 kcal
• Carbohydrates: 37g
• Protein: 5g
• Fat: 8g
• Saturated Fat: 5g
• Sodium: 220mg

Nutritional values are estimates and may vary depending on ingredients and portion sizes used.

FAQs

Mary Berry Treacle Scones Recipe

Recipe by Milli RoseCourse: Breakfast, Snack, DessertCuisine: BritishDifficulty: Easy

Servings

10

scones

Prep time

15

minutes

Cooking time

15

minutes

Total time

30

minutes

Calories

245

kcal

30

minutes

Traditional British treacle scones with a soft crumb, rich molasses flavor, and a lightly spiced finish. Perfect served warm with butter or jam.

Ingredients

• 350g self-raising flour

• 1 tsp mixed spice

• 85g unsalted butter, chilled and diced

• 50g soft brown sugar

• 100g black treacle

• 150ml milk

• 1 large egg

• Pinch of salt

• Extra milk for glazing

• Butter or jam for serving

Directions

• Preheat the oven to 200°C (180°C fan) and line a baking tray with parchment paper.
• Mix flour, mixed spice and salt in a large bowl.
• Rub the butter into the flour until the mixture resembles fine breadcrumbs.
• Stir in the brown sugar.
• Warm the treacle slightly and mix it with the milk and egg.
• Pour into the flour mixture and mix gently to form a soft dough.
• Roll out to about 2cm thickness and cut into rounds.
• Place on the prepared tray and brush tops with milk.
• Bake for 12 to 15 minutes until risen and golden brown.
• Cool slightly before serving warm with butter or jam.

Notes

• Do not overwork the dough or the scones may become heavy.
• Warm treacle slightly for easier mixing.
• Best enjoyed fresh on the day of baking.