Dish of the Week: Ginger and Treacle Scones

Courtesy of The National Trust

Spicy, richly dark scones perfect with tea. Makes approximately 11 small scones.


225g self-raising flour

6 tbsp milk, plus extra to glaze

11⁄2 tsp baking powder

1 rounded tbsp black treacle
2 tsp ground ginger
50g butter, cubed 


Preheat the oven to 220°C. Grease a baking sheet.

Sift the flour, baking powder and ginger into a mixing bowl and then, using your fingertips, rub in the butter until the mixture resembles fine crumbs.

Warm the milk and treacle together in a small pan until lukewarm. Add to the mixture and mix gently, using a round-bladed knife, to make a soft dough.

Turn out onto a lightly floured surface and knead until smooth, then roll out to about 2cm thick. Stamp out using a 5cm round cutter and place on the baking sheet. Brush the tops with a little milk. Bake just above the centre of the oven for 10–15 minutes until well risen and golden brown.

Transfer to a wire rack to cool slightly. Best served with butter while still slightly warm from the oven.

National Trust Book of Scones - £9.99 - available at  

National Trust Book of Scones by Sarah Clelland (National Trust Books) 

Association of Cultural Enterprises (ACE) Best Product Awards