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Treacle & Oatmeal Drop Scones(English

Treacle & Oatmeal Drop Scones(english recipe image
These Treacle and Oatmeal Drop Scones are a hearty, comforting classic that brings the warmth of a traditional British kitchen to your breakfast table. Made with simple pantry staples like self-raising flour, oatmeal, and rich black treacle, these small cakes offer a delightful balance of sweet and savory notes. The texture is tender yet slightly chewy, with a golden-brown crust that crisps up perfectly on the griddle. They are incredibly quick to prepare, making them an ideal choice for a rushed weekday morning or a relaxed weekend brunch. Serve them warm with a pat of butter for a nostalgic treat that pairs beautifully with tea or coffee.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 150.5
Dietary: Vegetarian
Description
These Treacle and Oatmeal Drop Scones are a hearty, comforting classic that brings the warmth of a traditional British kitchen to your breakfast table. Made with simple pantry staples like self-raising flour, oatmeal, and rich black treacle, these small cakes offer a delightful balance of sweet and savory notes. The texture is tender yet slightly chewy, with a golden-brown crust that crisps up perfectly on the griddle. They are incredibly quick to prepare, making them an ideal choice for a rushed weekday morning or a relaxed weekend brunch. Serve them warm with a pat of butter for a nostalgic treat that pairs beautifully with tea or coffee.
Ingredients
  • 2 ounce Self-raising flour
  • 1 1/2 teaspoon Level baking powder
  • 1/2 ounce Salt
  • 2 ounce Soft brown sugar
  • 2 ounce Medium oatmeal
  • 1 ounce Butter
  • 1 tablespoon Black treacle
  • 1 small Egg, well beaten
  • 1/4 pint Milk (scant)
Directions
  1. 1
    Sieve the flour, baking powder, and salt into a mixing bowl.
  2. 2
    Stir in the soft brown sugar and oatmeal until evenly combined.
  3. 3
    Gently melt the butter and black treacle together in a small pan over low heat.
  4. 4
    Add the melted butter and treacle mixture to the dry ingredients.
  5. 5
    Stir in the well-beaten egg and milk, mixing until a smooth batter forms.
  6. 6
    Heat a thick frying pan or griddle over medium heat and grease lightly.
  7. 7
    Drop teaspoons of the mixture onto the hot pan to form small cakes.
  8. 8
    Cook until bubbles appear on the surface, then flip over.
  9. 9
    Cook the other side until golden brown and cooked through.
  10. 10
    Serve hot with butter.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 150.5kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 269.0mg12%
Total Carbohydrate 40.0g14%
Dietary Fiber 1.9g8%
Sugars 37.0g
Protein 1.6g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the treacle and butter are melted but not boiling hot when adding to the dry ingredients to prevent cooking the egg prematurely.

If you do not have black treacle, you can substitute with molasses for a similar flavor profile.

These scones are best served immediately while warm and fresh from the griddle.

Adjust the amount of milk slightly if your batter seems too thick or too thin; it should be a dropping consistency.

Keywords: breakfast, british, drop scones, oatmeal, treacle, griddle, scottish, quick, easy, traditional, brunch, molasses, sweet, fried, pancake, tea time
Read it online: https://www.chefs-mate.com/recipe/treacle-oatmeal-drop-sconesenglish/