Treacle and Raisin Girdle Scones

Preparation info

  • Makes:


    • Difficulty


    • Ready in

      5 min

Appears in



By Geraldene Holt

Published 2011

  • About

This version of Scotch pancakes is dark and spiced. As an alternative to butter, try spreading them with clotted cream or cream cheese.


  • 120 g / 4 oz self-raising flour
  • ¼ tsp salt
  • freshly grated nutmeg
  • 2 tsp caster sugar
  • 30 g / 1 oz butter
  • 1 egg
  • 1 tbs black treacle
  • 5 tbs milk
  • 60 g / 2 oz seedless raisins
  • clarified butter or sunflower oil


Sieve the flour and salt into a bowl, grate in some nutmeg and stir in the sugar. Cut the butter into the flour until very fine, then mix in the egg, treacle and milk. Beat to a smooth batter.

Heat the girdle or griddle and smear with a little sunflower oil. Drop 2 or 3 tablespoons of the batter on to the griddle, spacing them well. When the bubbles begin to form, sprinkle a few raisins on each scone. After 2–3 minutes the underside of the scones should be cooked. Flip over each one to bake the other side for about 3 minutes. Transfer to a cloth-lined basket and keep warm while you make the rest of the scones.