Healthy Treacle Scones

Two halves of a molasses scone on plate with one half spread with homemade lemon curd.

5 from 1 vote

These healthy treacle scones are really easy to make, naturally sweetened with molasses and full of cosy gingerbread flavours. They’re perfect for autumn and winter baking, afternoon tea or as a comforting homemade snack. Enjoy these deliciously tender bakes warm, with salted butter, for a nourishing treat.

Prep Time12

Cook Time12

Course: Afternoon Tea

Cuisine: Scottish

Keyword: molasses, quick, scones, wholemeal spelt flour

Servings: servings

Calories: 180kcal

Author: Choclette @ Tin and Thyme

Ingredients

225 g wholemeal spelt flour
1 tsp bicarbonate of soda
2 tsp cream of tartar
1 ½ tsp mixed spice or pumpkin spice
1 pinch fine sea or rock salt
60 unsalted butter fridge cold
120 ml kefir, buttermilk, sour milk or watered down yoghurt + extra for brushing
2 ½ tbsp blackstrap molasses organic blackstrap is best

Metric - US Customary

Instructions

Preheat the oven to 220℃ (200℃ fan, 425℉, Gas 7), or do as I do and bake in a cold oven. It works just as well and eliminates the time and energy needed to heat up the oven first.
In a large mixing bowl, measure in the flour, raising agents, spice and salt.
225 g wholemeal spelt flour, 1 tsp bicarbonate of soda, 2 tsp cream of tartar, 1 ½ tsp mixed spice, 1 pinch fine sea or rock salt
Cut the butter into the flour mix so that you haven't got one big lump, then rub in with your fingertips until the mixture resembles breadcrumbs.
60 unsalted butter
Make a well in the centre and pour in your chosen liquid followed by the molasses. Using a round bladed knife, stir from the inside out until a dough forms. If the mix is too dry add a little more kefir, but go carefully. You want a soft dough, but not a sticky one.
120 ml kefir, buttermilk, sour milk or watered down yoghurt, 2 ½ tbsp blackstrap molasses
Gather the dough together with your hands and knead it very briefly so that it's more or less smooth.
Press it into a round on a lightly floured surface. It should be somewhere between ¾ and 1 inch in height. Use a 6cm (2 ½ inch) cutter cutter to press as many scones out as you can. Eight is ideal. Gather the offcuts together and repeat the process until you have no dough left.
Place the rounds on a lightly greased baking tray. Brush the tops with a little kefir, if liked.
Bake for 12 to 15 minutes or until the scones are well risen, firm to the touch and the bases sound hollow when tapped. It's better to err on the side of caution as dry scones aren't nearly as nice as tender ones.
Transfer to a wire rack to cool, or eat straight away whilst still warm. Delicious with salted butter, and also lemon curd we've found.

Notes

You can substitute 2 ½ tsp of baking powder for the cream of tartar and bicarbonate of soda.

Can swap the mixed spice for 1 tsp ground ginger, ½ tsp ground cinnamon and a grating of fresh nutmeg.

These scones don’t rise as well as ordinary scones due to the bran in the wholemeal flour, but they are still light and delicious.

Best eaten on the day of baking, but still good to go on day two.

You’ll find additional tips and info about this recipe in the main body of the post.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.

Nutrition