This cozy Mary Berry Treacle Scones recipe is made with a warming blend of self-raising flour, black treacle, ground ginger, butter, and milk. The result is a batch of wonderfully soft, lightly spiced scones with a distinctive, comforting flavor and a beautiful golden-brown color. Perfect for a chilly afternoon, this simple recipe makes about 12 scones and brings a taste of traditional, old-fashioned baking to your kitchen.

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Mary Berry Treacle Scones Ingredients

225g (8oz) self-raising flour, plus extra for dusting
1 tsp baking powder
1 tsp ground ginger
50g (2oz) butter, cold and cubed
25g (1oz) soft light brown sugar
2 tbsp black treacle
1 large egg
4-5 tbsp milk

How To Make Mary Berry Treacle Scones

Preheat and Prepare: Preheat your oven to 220°C/Fan 200°C/Gas 7. Lightly grease a large baking sheet.
Combine Dry Ingredients: Sift the self-raising flour, baking powder, and ground ginger into a large bowl. Add a pinch of salt. Add the cold, cubed butter to the flour.
Rub in the Butter: Using your fingertips, rub the butter into the flour mixture until it resembles fine breadcrumbs. Stir in the soft light brown sugar.
Add the Wet Ingredients: In a separate small bowl, beat the egg and milk together. Warm the black treacle slightly in the microwave (about 10 seconds) to make it runnier, then whisk it into the egg and milk mixture.
Form the Dough: Make a well in the center of the dry ingredients and pour in the treacle mixture. Use a palette knife to quickly and gently bring everything together into a soft, slightly sticky dough. Do not overmix.
Shape the Scones: Turn the dough out onto a lightly floured surface. Knead very gently for just a few seconds until smooth. Pat or lightly roll the dough to a thickness of about 2cm (¾ inch). Use a 5cm (2 inch) fluted cutter to stamp out the scones.
Bake the Scones: Arrange the scones on the prepared baking sheet. You can brush the tops with a little extra milk for a shiny finish if you wish. Bake for 10–12 minutes, or until the scones are well-risen and have turned a lovely golden-brown.
Cool and Serve: Transfer the hot scones to a wire rack to cool slightly. They are at their best served warm from the oven.

Recipe Tips

Warm the Treacle: Black treacle is very thick. Warming it for just a few seconds in the microwave makes it much easier to measure and mix into the wet ingredients, ensuring it’s evenly distributed throughout the dough.
Don’t Overwork the Dough: The key to a light, soft scone is minimal handling. Over-kneading develops the gluten in the flour, which will make your scones tough. Mix the dough only until it just comes together.
Use a Light Touch: When rubbing in the butter and bringing the dough together, be quick and light with your hands. This keeps the butter cool and results in a better texture.
Avoid Twisting the Cutter: Press the cutter straight down into the dough and lift it straight up. Twisting the cutter can seal the sides of the scones, which stops them from rising evenly.

What To Serve With Treacle Scones

These traditional Mary Berry Treacle Scones are absolutely delicious served warm, sliced open with a generous spread of salted butter that melts into them. The simple combination of treacle, ginger, and butter is a classic taste of nostalgia. They don’t need much else, but a dollop of thick clotted cream can add a touch of luxury. Enjoy with a strong cup of tea for a perfect afternoon treat.

How To Store Treacle Scones Leftovers

Store: Treacle scones are best eaten on the day they are baked. However, you can store any leftovers in an airtight container at room temperature for up to 2 days. To refresh them, warm them in the oven for a few minutes before serving.
Freeze: These scones freeze very well. Once they have cooled completely, place them in a freezer-safe bag or container, separating any layers with baking parchment if needed. They will keep for up to 3 months. Thaw at room temperature or reheat gently from frozen in a moderate oven.

Mary Berry Treacle Scones Nutrition Facts

Calories: 140 kcal
Total Fat: 5g
Saturated Fat: 3g
Cholesterol: 25mg
Sodium: 220mg
Total Carbohydrate: 21g
Dietary Fiber: 1g
Sugars: 6g
Protein: 3g

Frequently Asked Questions

What is black treacle? Can I use molasses instead? Black treacle is a dark, sticky syrup that is a by-product of sugar refining, common in British baking. It has a distinct, slightly bitter, and robust flavor. You can use blackstrap molasses as a close substitute, which will provide a similar color and strong flavor.
My scones are a bit heavy. What did I do wrong? Heavy scones are nearly always the result of overworking the dough. It’s the most common mistake. Mix the wet and dry ingredients only until they just combine, and knead for no more than a few seconds.
Can I add fruit to these scones? While not traditional for this specific recipe, you could add about 50g of sultanas or finely chopped dried dates. Add them in with the sugar before you pour in the wet ingredients.
Can I make these dairy-free? Yes. You can substitute the butter with a solid, block-style dairy-free alternative and use a plant-based milk like oat or soy milk. Ensure you use the block-style fat for rubbing in, not a soft margarine.