Self-raising FlourScones are generally quite dense in texture but there are a few elements in the ingredients that help prevent them from being like biting into a rock. One of those is the raising agents. Self-raising flour already has a raising agent incorporated…as the name would suggest.Baking PowderAs well as the raising agent in the flour, baking powder adds a bit of lift to Scottish treacle scones. Baking powder is a convenient choice as it is a ready-mixed leavening agent, generally made of bicarbonate of soda and cream of tartar (usually some cornflour too). In fact, our Fruit Scone Recipe simply uses a combination of bicarbonate of soda and cream of tartar, as opposed to baking powder.Mixed Spice and Ground GingerThe flavour combo of choice.TreacleIt should come as no surprise that homemade treacle scones do in fact contain treacle!Not able to get your hands on treacle? Molasses can be used as a substitute, but despite being very similar, it would give exactly the same results. Try and get your hands on a tin of treacle first.Light Brown SugarUnlike Plain Scones and Blueberry Scones that use Caster sugar, Treacle Scones call for some light brown sugar, which compliments the treacle and spices perfectly.In a pinch you could use caster sugar but your scones will be sweeter. Or if you prefer a richer flavour, dark brown sugar is an option too.Margarine or ButterIn terms of flavour, butter is always king when it comes to baking scones. However, when it comes to texture, a decent block margarine can be just as good.You want your butter/margarine to be cold though, as this will allow you to crumble it into the flour & sugar without it turning to mush; instead you want it to make a sand-like consistency. It is these little “grains” of buttery sand that will melt during baking, leaving a beautiful air-pocketed texture within your scones.MilkThe liquid that brings it all together. You can use whichever milk you prefer, but a full-fat milk produces the richest scones. Dairy-alternative milks also work great in scones, with soya being my personal favourite.