Molasses Cones Recipes

SPICED MOLASSES SCONES

Steps:

• Preheat oven to 400 degrees. Prepare a baking sheet with a silicone baking mat or parchment paper.
• Starting with the dry ingredients first. In a large mixing bowl, sift and combine the flour, baking powder, baking soda, brown sugar, salt, and spices. Set aside.
• Next, separate the egg yolk from the white. Save the yolk for the last step before baking.
• In another bowl, whisk together the egg white, butter, sour cream, and molasses.
• Once completely mixed through, add the dry ingredients. Use a hand-held mixer to beat the dry ingredients in until just combined. Don't overmix - the dough will form quite quickly and shouldn't be one complete, perfectly round ball of dough.
• Turn the dough out onto a lightly floured surface. Use your hands to push the dough together, gathering up the bits into a mound. Sprinkle the top lightly with flour and push the dough into a round shape about 1 inch thick. Use a knife to cut the dough into 8 wedges. Transfer those to the baking sheet.
• Use a pastry brush to dust off any excess flour.
• Add one tablespoon of water to the egg yolk and whisk to combine. Using a pastry brush, lightly brush the top of each scone with the egg yolk mixture.
• Sprinkle over about a half teaspoon of course sugar, if using.
• Bake for 15 minutes depending on your oven, until the top is just slightly golden in colour. Remove from oven and transfer to a wire cooling rack immediately.

MOLASSES COOKIES

Steps:

• In a medium bowl, mix together the melted margarine, 1 cup sugar, and egg until smooth. Stir in the molasses. Combine the flour, baking soda, salt, cinnamon, cloves, and ginger; blend into the molasses mixture. Cover, and chill dough for 1 hour.
• Preheat oven to 375 degrees F (190 degrees C). Roll dough into walnut sized balls, and roll them in the remaining white sugar. Place cookies 2 inches apart onto ungreased baking sheets.
• Bake for 8 to 10 minutes in the preheated oven, until tops are cracked. Cool on wire racks.

MOLASSES CONES

Steps:

• in a sauce pan bring molasses to a boil
• pour molasses into the ice cream cones filling them only halfway thru.
• sprinkle sesame seeds on top.
• refrigerate for atleast an hour .serve cold.

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.

MOLASSES GINGER SCONES

Steps:

• Heat oven to 400 degrees. Lightly butter a baking sheet and set aside.
• Twice sift together flour, sugar, baking powder, ground ginger, and salt. Cut in butter by hand or with a pastry blender until mixture resembles coarse meal. Stir in chopped candied ginger.
• Beat together egg, molasses, and cream. Make a well in the center of dry ingredients and pour in egg mixture. Stir lightly with a fork just until dough comes together. Turn out onto a lightly floured surface and knead a few times to mix well, but do not overwork dough.
• Pat dough into a rectangle or circle about 3/4 inch thick. Cut into 2 1/2-inch triangles with a floured knife or into shapes with floured cookie cutters.
• Transfer to prepared baking sheet. Brush scone tops with beaten egg and sprinkle with sugar. Bake 12 to 15 minutes, or until an even golden brown. Cool on wire racks.