Jethart Treacle Scones Recipes

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.

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 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:

• 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.