Vegan Treacle Scones
Vegan treacle scones - these easy Scottish scones have a rich flavour thanks to the addition of treacle and spices. Serve them with butter and a drizzle of extra treacle or golden syrup and a cup of tea for an indulgent treat.
Servings 9 scones
Ingredients
- 120 g (5 Tablespoons) treacle
- 125 ml (½ cup) unsweetened non-dairy milk (I use soy) plus extra for brushing
- 400 g (3 ¼ cups) plain (all-purpose) flour
- 5 teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- 1 ½ teaspoons mixed spice (or pumpkin spice)
- pinch salt
- 100 g (scant ½ cup) vegan block butter (I use Naturli Vegan Block) cold
- 50 g (¼ cup) caster or granulated sugar
Instructions
- Preheat the oven to 200°C/180°C fan/400°F/gas mark 6. Line a baking sheet with baking parchment.
- Place the milk and treacle in a jug, microwave for a few seconds, just until it is warm enough to stir the treacle into the milk, don't let it get hot. (You can also do this in a pan on the stove). Pop the mixture in the fridge until cool.
- Mix the flour, baking powder, mixed spice, cinnamon and a pinch of salt together in a large bowl.
- Add the cold butter and rub it in using your fingertips until the mixture resembles fine breadcrumbs and no lumps of fat remain.
- Stir in the sugar.
- Pour in the cooled treacle mixture and stir to form a soft, sticky dough. If it is too dry add a drop more milk. Mix it just enough to form a smooth dough, do not knead it.
- Pat the dough out on a floured surface to about 4cm / 1 ½ inches thick.
- Use a floured 6cm round cutter to cut out as many scones as you can. Bring together the scraps, pat out the dough again and cut out more scones.
- Place the scones on the lined baking tray and gently brush ONLY the tops with milk.
- Bake for 15-20 minutes until well risen, browned and firm to the touch. They should sound hollow when tapped on the bottom.
- Transfer the baked scones to a wire cooling rack to cool slightly before serving. Best eaten on the day they are baked.
Notes
- See post above for tips, details and step-by-step photos.
- All of my recipes are developed using grams, and as with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!