Mary Ross Treacle Scones Recipes

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.

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.

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.

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.

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.

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.

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.

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.