Mary Ross Treacle Scones Food

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.

TREACLE SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Sift the flour, baking soda, cream of tartar and sugar into a bowl. Rub in butter until it is in crumb-sized pieces. Make a well in the center and pour in the treacle and milk. Stir into a soft dough. Roll out on a floured surface and cut in to rounds with a biscuit cutter. Place on a baking sheet.
• Bake for 10 minutes in the preheated oven, or until the bottoms are lightly browned.

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.

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.

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.

PERFECT SCONES

Steps:

• Preheat oven to 375 degrees. Sift flour, baking powder, baking soda, sugar, and salt into a large bowl. Cut in butter using a pastry blender or two knives until mixture resembles coarse meal. Mixing lightly with your fingers, add heavy cream just until dough holds together. Wrap in plastic and chill about 1/2 hour before rolling out.
• Butter a large baking sheet; set aside. Roll dough into a circle, 1/2 inch thick for small scones and 3/4 inch thick for larger ones. Using a biscuit or cookie cutter, cut dough into various shapes. Transfer scones to prepared baking sheet.
• Combine egg and light cream in a small bowl; brush tops of scones with mixture. Bake until golden brown and puffed, 13 to 15 minutes. Serve warm.

TREACLE SCONES FROM ENGLAND

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Set an oven shelf in the top third of the oven for baking.
• Sift the flour, salt, baking soda, cream of tartar, cinnamon and mixed spice into a large bowl. Rub in butter until the mixture resembles bread crumbs. In a small saucepan, gently heat the milk and stir in the sugar and treacle until dissolved. Remove from the heat and pour into the dry ingredients. Stir until it turns into a soft dough.
• Turn the dough out onto a floured surface and knead lightly until smooth. Use a rolling pin to roll out to 1/2 inch thickness. Cut into 2 inch circles, rerolling dough until it has all been used. Place the scones on a lightly greased or floured baking sheet.
• Bake for 12 to 15 minutes in the preheated oven, until the bottoms are lightly browned. Cool on a wire rack. Serve split. Don't use a knife to split them, rather pull them apart into two halves gently with your hands.

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.

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.