Treacle Scones
Treacle Scones recipe
Yield
12 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| 1 | cup |
cornmeal
|
*
|
| 2 | teaspoons |
baking powder
|
|
| 1 | pinch |
salt
|
*
|
| 2 ½ | tablespoons |
molasses
light |
|
| 2 | tablespoons |
butter
|
|
| ¼ | cup |
milk
|
|
|
butter
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 237 | ml |
cornmeal
|
*
|
| 7.5 | ml |
baking powder
|
|
| 1 | pinch |
salt
|
*
|
| 38 | ml |
molasses
light |
|
| 3E+1 | ml |
butter
|
|
| 59 | ml |
milk
|
|
| 1 | x |
butter
|
*
|
Directions
Preheat oven to 400℉ (200℃) (205C).
Lightly grease a large baking sheet; set aside.
Sift flour, cornmeal, baking powder and salt into a large bowl; set aside.
In a medium-size saucepan, combine molasses and 2 tablespoons 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 a form to form a soft dough.
Turn out onto floured surfaces. Roll out with a floured rolling pan or pat dough with your hands to form a round about ½-inch thick.
Cut into rounds with a 2-inch fluted or plain cookie cutter.
Place 1 to 1½ inches apart on baking sheet.
Bake 10 to 12 minutes or until well risen and golden.
Transfer to a wire rack and cool 5 minutes.
Split and serve warm with butter and jam if desired.
