Mary Berry Treacle Scones Recipe

These Mary Berry treacle scones are rich, soft, and lightly spiced with the deep caramel flavour of black treacle running through every bite. They bake with a beautifully golden top while staying fluffy and tender in the centre, making them perfect for afternoon tea or a comforting weekend bake. This traditional British recipe is wonderfully simple to prepare, even for beginners, and comes together in under 40 minutes. Serve them warm with butter or a spoonful of jam for a classic homemade treat.

Table of Contents

• What Are Mary Berry Treacle Scones?
• Mary Berry Treacle Scones Recipe Ingredients
• Preparation and Cooking Time
• How to Make Mary Berry Treacle Scones
• Helpful Tips for Perfect Treacle Scones
• Serving Suggestions
• Storage Instructions
• Nutrition Information
• FAQs

What Are Mary Berry Treacle Scones?

Mary Berry treacle scones are classic British tea scones made with black treacle, giving them a deep, slightly smoky sweetness and a soft, fluffy crumb. Unlike plain scones, these have a richer flavour with gentle warming spice and a darker golden colour. They are lightly crisp on the outside while staying moist and tender inside. Traditionally served warm with butter, these scones are ideal for cosy afternoon baking.

Mary Berry Treacle Scones Recipe Ingredients

For the Scones

• 350g self-raising flour
• 1 tsp baking powder
• 75g unsalted butter, chilled and cubed
• 50g light brown sugar
• 1 tsp mixed spice
• 150ml whole milk
• 3 tbsp black treacle
• 1 large egg
• 50g currants or raisins

For the Glaze

• 1 tbsp milk
• 1 tsp black treacle

To Serve

• Butter
• Jam
• Clotted cream

Preparation and Cooking Time

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 8 scones

How to Make Mary Berry Treacle Scones

• Prepare the oven: Preheat the oven to 220°C or 200°C fan. Line a large baking tray with baking parchment and place a shelf in the centre of the oven.
• Mix the dry ingredients: Add the self-raising flour, baking powder, light brown sugar, and mixed spice to a large mixing bowl. Stir well so everything is evenly combined.
• Rub in the butter: Add the chilled butter cubes and rub them into the flour using your fingertips until the mixture resembles fine breadcrumbs.
• Warm the treacle: Place the black treacle and milk into a small saucepan or microwave-safe bowl and warm gently until loosened and easy to mix.
• Make the dough: Beat the egg lightly and add it to the milk and treacle mixture. Pour into the dry ingredients and stir gently until a soft dough forms. Fold in the currants or raisins.
• Shape the scones: Turn the dough onto a lightly floured surface and gently pat it out to about 2.5cm thick. Use a round cutter to stamp out the scones, pressing straight down without twisting.
• Glaze the tops: Mix the milk and treacle together and brush lightly over the tops of the scones for a glossy finish.
• Bake the scones: Arrange the scones on the prepared tray with space between them. Bake for 12 to 15 minutes until well risen and golden brown.
• Cool and serve: Transfer the scones to a wire rack and cool slightly before serving warm with butter, jam, or clotted cream.

Helpful Tips for Perfect Treacle Scones

Why are my treacle scones dense?

Dense scones usually happen when the dough is overworked. Mix the dough gently and stop once everything comes together.

How do I get tall, fluffy scones?

Use cold butter, avoid twisting the cutter, and place the scones into a fully preheated oven for the best rise.

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 12 hours before baking.

Should the dough feel sticky?

The dough should feel soft and slightly sticky but still manageable. Avoid adding too much flour or the scones may turn dry.

Can I add extra spices?

Absolutely. A pinch of cinnamon, nutmeg, or ginger works beautifully with the treacle flavour.

Serving Suggestions

• Serve warm with salted butter
• Add strawberry jam and clotted cream
• Pair with a pot of hot tea
• Enjoy with honey or marmalade
• Serve alongside fresh fruit for brunch

Storage Instructions

Room Temperature

Store the cooled scones in an airtight container for up to 2 days. Warm slightly before serving for the best texture.

Refrigerator

Keep refrigerated in a sealed container for up to 5 days. Reheat in the oven for a few minutes to refresh them.

Freezing

Freeze the baked scones in a freezer-safe bag for up to 3 months. Defrost at room temperature and warm before serving.

Nutrition Information

• Calories: 265 kcal
• Carbohydrates: 39g
• Protein: 5g
• Fat: 10g
• Saturated Fat: 6g
• Sodium: 220mg

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

FAQs

Mary Berry Treacle Scones Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Soft and fluffy Mary Berry treacle scones with rich black treacle flavour and gentle spice. Perfect served warm with butter or jam.

Ingredients

• 350g self-raising flour

• 1 tsp baking powder

• 75g unsalted butter, chilled and cubed

• 50g light brown sugar

• 1 tsp mixed spice

• 150ml whole milk

• 3 tbsp black treacle

• 1 large egg

• 50g currants or raisins

• 1 tbsp milk for glaze

• 1 tsp black treacle for glaze

Directions

• Preheat oven to 220°C (200°C fan) and line a baking tray with parchment.
• Mix the flour, baking powder, sugar, and mixed spice together in a bowl.
• Rub in the chilled butter until the mixture resembles breadcrumbs.
• Warm the milk and treacle gently until combined.
• Beat in the egg and add to the flour mixture with the currants or raisins.
• Gently bring the dough together and pat out to about 2.5cm thick.
• Cut out the scones using a round cutter and place onto the baking tray.
• Brush the tops with the milk and treacle glaze.
• Bake for 12–15 minutes until risen and golden brown.
• Cool slightly on a wire rack before serving warm.

Notes

• Use cold butter for the lightest texture.
• Do not overmix the dough or the scones may become heavy.
• Scones freeze well for up to 3 months.