Ingredients
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2
-
1 1/2
-
1
-
2 1/2
-
2
-
1/4
-
-
-
-
-
-
-
-
-
Directions
Treacle Scones, Haven’t tried these yet Similar to a couple posted recipes but uses all purpose flour instead of self rising , I really wanted to love this recipe but it, sadly, didn’t work out that way After mixing the dry ingredients I tasted them with a finger tip and knew that the molasses alone wasn’t going to be enough to flavor them I added a 1/2 tsp cinnamon, 1/4 tsp each ginger and mace Moving on to the wet ingredients, the amount given wasn’t even close to being enough I ended up using 3/4 cup of milk and it was still pretty stiff with that much but at the same time quite sticky I patted and cut 7 scones (not 14) and the dough was used up I had tasted a pinch on the dough before cutting and it would benefited from 1/3 (or more if you like sweet) cup of sugar or Splenda being added to the flour mix In an effort to help them out I washed the tops with egg white and covered them heavily with sugar In baking I watched them like a hawk and removed them as soon as they were ready Even though fully baked they retained a gummy texture inside I’m sorry but I won’t try these again Made for PAC, Fall ’09
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Steps
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1
Done
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Preheat Oven to 400*. Lightly Grease a Large Baking Sheet; Set Aside. |
|
2
Done
|
Sift Flour, Baking Powder and Salt Into Large Bowl; Set Aside. |
|
3
Done
|
in a Medium Size Saucepan, Combine Molasses and 2 Tbsp Butter; Stir Over Low Heat Until Butter Is Melted. Make a Well in the Center of Dry Ingredients; Add Molasses Mixture and Milk and Mix With Fork to Form a Soft Dough. |
|
4
Done
|
Turn Out on a Floured Surface. Roll Out With a Floured Rolling Pin or Pat Out With Hands to Make 1/2 Thick Round. |
|
5
Done
|
Cut in Rounds With a 2" Cutter and Place 1" Apart on Baking Sheet. |
|
6
Done
|
Bake 10 to 12 Min or Until Well Risen and Golden. Cool 5 Min and Serve With Butter. |
