Treacle Scones Food

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 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 RECIPE

Steps:

• Preheat oven to 210 degree c.
• Take flour, baking powder, baking soda, cinnamon, salt, currants in a bowl and mix well.
• Take butter, molasses, in a sauce pan and heat gently till it is melted.
• Take it off the heat and cool it down. Add buttermilk and mix well.
• Now add the melted butter mix into the flour and mix gently.
• Spoon the whole mix into the floured surface.
• Flatten it gently.
• Cut into triangles.
• Arrange it in a parchment lined baking pan, brush with butter and sprinkle with some sugar.
• Bake for 15 to 20 mins.
• Remove and brush with more butter.
• Serve

TREACLE SCONES

Steps:

• Preheat oven to 425°F. Sift flour, dark brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg and salt into large bowl. Add dried currants. Melt 1/4 cup unsalted butter with dark molasses in heavy small saucepan over low heat. Combine molasses mixture with buttermilk and pour into dry ingredients. Mix dough until just blended.
• Gently knead dough on generously floured surface until smooth, about 20 turns. Divide dough in half. Pat out each dough piece into 5-inch-diameter round. Cut each dough round into 4 wedges. Transfer dough wedges to ungreased cookie sheet, spacing 2 inches apart. Brush with melted butter. Sprinkle with sugar. Bake until scones are just firm to touch, about 20 minutes. Serve scones hot.

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.