Jethart Treacle Scones Food

TREACLE SCONES (SCOTTISH)

Steps:

• Rub the butter or baking spread into the flour and stir in the remaining dry ingredients.
• Measure the treacle into a bowl or jug and add a little milk. Heat in the microwave for 30 seconds or until the treacle has become more liquid.
• Add the egg and beat together
• Add the treacle egg mixture to the dry ingredients with enough milk to make a soft dough
• Pat the dough out onto a floured surface to about 13 mm (1/2 in) thick. Cut into rounds with 63 mm (2 1/2 in) cutter.
• Place the scones on a floured baking tray or line the tray with a non-stick baking mat.
• Brush the tops of the scones with a little milk.
• Bake at 180C (fan oven) 200 C, 400 F for 15-20 minutes

TREACLE SCONES

Steps:

• Preheat oven to 400*. Lightly grease a large baking sheet; set aside.
• Sift flour, baking powder and salt into large bowl; set aside.
• 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.
• Turn out on a floured surface. Roll out with a floured rolling pin or pat out with hands to make 1/2 thick round.
• Cut in rounds with a 2" cutter and place 1" apart on baking sheet.
• Bake 10 to 12 min or until well risen and golden. Cool 5 min and serve with butter.

TREACLE SCONES

Steps:

• Heat oven to 425°F or Gas Mark 7 and grease a baking sheet.
• Sift the flour and salt into a bowl and rub in the butter.
• Mix in the sugar and cinnamon.
• Add the treacle or molasses and sufficient milk to make soft dough.
• Turn on to a floured surface and knead gently- the dough should be fairly moist and elastic.
• Roll out to about ½-inch thick, and cut into rounds with a 2½-inch pastry cutter.
• Place on the baking sheet, brush with a little milk and bake for 10-15 minutes until golden in coIour.
• Cool on a wire rack.
• Serve split in half and buttered.
• Store at room temperature in an airtight container.

DELICIOUS TREACLE SCONES RECIPE

Steps:

• Line a baking tray with baking paper and preheat the oven to 190C.
• Sieve the flour into a large mixing bowl. Add the sugar, salt, cinnamon, ginger and nutmeg. Whisk well to combine.
• Add the butter and rub this into the flour with your fingertips until well incorporated.
• Add the milk and treacle to a saucepan and stir together over a medium heat until combined.
• Make a well in the centre of the flour mixture and pour in the milk/treacle mixture.
• Stir with a wooden spoon until everything comes together into a soft dough. You can switch to using your hands once the dough is no longer sticky.
• Turn the dough out onto a lightly floured surface and shape into a ball. Then using your hands or a rolling pin, squash it down into a disk approx. 1 inch thick.
• Dip a round metal cutter into your flour, then use it to cut rounds out of the dough. You may need to regather and squash down the dough a few times.
• Place the scones onto your prepared baking sheet. You can brush the tops with some milk for a shiny finish if desired.
• Bake for 15-18 minutes or until risen and golden.
• Transfer the scones to a wire rack to cool before serving with butter, jam, clotted cream or your favourite toppings.

JETHART TREACLE SCONES

Steps:

• Sift flour with salt, ginger, sugar and soda into a bowl.
• Rub in butter with your fingertips.
• Stir in treacle.
• Make into a softish dough with buttermilk.
• Roll into a round on a floured board, then cut into rounds about 3 inches across.
• Cook on a heated girdle, brushed with melted fat until nicely browned below, then turn and cook on the other sides, or bake on a greased baking sheet at 450 for ten to twelve minutes.

TREACLE TART

Steps:

• Prepare the pastry as for pie crust and chill for 30 minutes.
• Roll out for a 9 inch tart pan. Reserve the scraps. Trim the edges and retain the scraps.
• Preheat oven to 400°F.
• Mix the oats, zest, and ginger, and sprinkle half in the pastry. Pour on the syrup and lemon juice and sprinkle rest of oat mixture on top.
• Roll out any remaining pastry and cut strips to lay a trellis over the tart if desired.
• Bake for 30 minutes and serve hot or cold.

TREACLE SCONES

Steps:

• Sift the flour and spices into a bowl.
• Rub in the butter as finely as possible.
• Dissolve the treacle, sugar, and salt in the milk.
• Add to dry ingredients and mix lightly to a clear dough.
• Turn out on to a floured board, divide in two, and form into round shapes.
• Roll out and cut across into four or eight, but do not completely separate the scones.
• Glaze with beaten egg.
• Bake in a moderate hot oven for approximately 12-15 minutes.
• Test for doneness.
• Serve with sweet cream butter and a selection of marmalades and jams.
• Note: You may have to experiment with the timing depending on the individual oven.

MARY ROSS' TREACLE SCONES

Steps:

• Preheat oven to 450 F / 230 C.
• Rub together flour, salt and butter.
• Blend in sugar.
• Mix together egg, treacle and milk and combine with dry ingredients.
• Blend to form a stiff dough.
• On a floured surface, roll out dough to 1/2 inch thick, and cut into squares, rounds or whatever. Optional: Use another egg to make egg wash for scones.
• Bake at 450 for 12 minutes.

SCOTTISH SCONES

Steps:

• Combine flour, oats, sugar, baking powder, salt, and currants in a large bowl.
• Mix well.
• Make a well in center.
• Beat egg until frothy, and mix in melted butter or margarine and milk.
• Pour into well.
• Stir to make soft dough.
• Pat dough into two 6- to 7-inch circles.
• Transfer to greased baking sheet.
• Score each top into 8 pie-shaped wedges.
• Bake at 425 degrees F (220 degrees C) for 15 minutes, until risen and browned.
• Serve warm with butter and jam.