Date and Wheaten Scones are probably my favorite. While a fresh-out-of-the-oven Plain Scone has it’s place (especially if you can get proper clotted cream to go with it) and I do also like Treacle Scones, Date and Wheaten scones will win every time as far as I’m concerned. And it’s not a lot more effort to bake either.
Scones are a big part of Northern Irish baking. To be honest, scones are popular on both sides of the Atlantic, although the American variety do tend to be bigger. These Treacle Scones are a nice variation on a plain scone (recipe here). They are a little sweet and the treacle adds a lovely depth of flavor and color. Best served with a slathering of butter and your favorite jam.
Another non-traybake recipe. But scones are very traditional in Northern Ireland and there was a recipe in one of my books, so here it is!
This is a recipe for plain scones. No additions. No sickly, sugary glazes (American scones, I’m looking at you here). Just plain scones, best eaten while still warm and fresh from the oven. With butter and jam. Or clotted cream, if you live somewhere you can buy the proper stuff.