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“I had these for the first time when I moved to Scotland. This is what would happen if gingerbread and scones had kids. :-) I doubled the recipe when I made them and am not sure if I miscalculated, but there was a lot of liquid! So, if your dough is too liquidy, add small amounts of flour until you have a soft dough. They will still come out great! :-)”

Ingredients Nutrition


  1. Sift the flour and spices into a bowl.
  2. Rub in the butter as finely as possible.
  3. Dissolve the treacle, sugar, and salt in the milk.
  4. Add to dry ingredients and mix lightly to a clear dough.
  5. Turn out on to a floured board, divide in two, and form into round shapes.
  6. Roll out and cut across into four or eight, but do not completely separate the scones.
  7. Glaze with beaten egg.
  8. Bake in a moderate hot oven for approximately 12-15 minutes.
  9. Test for doneness.
  10. Serve with sweet cream butter and a selection of marmalades and jams.
  11. Note: You may have to experiment with the timing depending on the individual oven.

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