Mary Berry Treacle Scones Recipe

Name: Mary Berry Treacle Scones Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 450g self-raising flour; 1 tsp baking powder; 75g unsalted butter, cold and diced; 50g light brown sugar; 2 tsp ground ginger; 1 tsp mixed spice; 4 tbsp black treacle; 200ml whole milk, plus extra for glazing

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These treacle scones are soft, lightly spiced, and beautifully dark with a deep, comforting sweetness. They have a tender crumb with crisp edges and a gentle chew, perfect for splitting warm and spreading with butter. This is an easy, forgiving bake that suits beginners well and comes together quickly. From start to finish, you will have a batch ready in about 30 minutes.

Ingredients

For the scones

450g self-raising flour
1 tsp baking powder
75g cold unsalted butter, diced
50g light brown sugar
2 tsp ground ginger
1 tsp mixed spice
4 tbsp black treacle
200ml whole milk, plus extra for glazing

How to Make Mary Berry Treacle Scones Recipe

Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a baking tray with baking parchment and set it aside.
Mix the dry ingredients: Sift the flour and baking powder into a large bowl. Add the diced butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the brown sugar, ground ginger, and mixed spice.
Add the treacle and milk: Warm the treacle slightly so it pours easily, then stir it into the bowl. Gradually add the milk, mixing with a round-bladed knife until a soft, slightly sticky dough forms.
Shape and cut: Turn the dough out onto a lightly floured surface. Gently pat it out to about 2.5cm thick, taking care not to overwork it. Cut into rounds using a 5cm cutter, dipping the cutter into flour between cuts.
Bake: Place the scones onto the prepared tray, brush the tops lightly with milk, and bake for 12 to 15 minutes until well risen and firm to the touch.
Cool: Transfer the scones to a wire rack and allow them to cool slightly before serving. They are best enjoyed warm.

Tips for Perfect Treacle Scones

Why are my scones spreading?

This usually happens if the dough is too warm or soft. Chill the cut scones for 10 minutes before baking if your kitchen is warm.

How do I get a better rise?

Handle the dough as little as possible and make sure your oven is fully preheated before baking.

Can I make them less sweet?

You can reduce the treacle by one tablespoon and add a splash more milk if needed to balance the dough.

Should I twist the cutter?

No. Press straight down and lift cleanly to help the scones rise evenly.

Serving Suggestions

Serve warm with salted butter
Add clotted cream for a richer treat
Pair with honey or marmalade
Enjoy with a strong cup of tea

Storage

Room temperature

Keep in an airtight container for up to 2 days. Rewarm gently before serving.

Refrigerator

Not recommended, as chilling can dry the scones out.

Freezing

Freeze cooled scones in a sealed container for up to 3 months. Defrost at room temperature and warm in the oven.

Nutrition

Calories: 260 kcal
Carbohydrates: 44g
Protein: 6g
Fat: 7g
Saturated Fat: 4g
Sodium: 210mg

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

FAQs

Can I use golden syrup instead of treacle?

Yes, but the flavour will be lighter and less robust. Treacle gives the classic depth.

Are treacle scones meant to be dark?

Yes, their rich colour comes from the treacle and spices and is part of their character.

Can I add dried fruit?

You can add up to 75g of raisins or currants, but keep the dough light.

What flour works best?

Self-raising flour gives the best rise. If using plain flour, add an extra teaspoon of baking powder.