Jethart Treacle Scones Recipes

Steps:

• Heat oven to 375 degrees.
• Lightly grease cookie sheet. In med.
• bowl, combine flour, oats, brown sugar, baking powder, salt and cinnamon; mix well.
• With pastry blender or fork, cut in butter until mixture is crumbly.
• Add milk all at once; stir just until dry ingredients are moistened.
• On floured surface, gently knead dough 5 or 6 times.
• Place on greased cookie sheet; press into a 6" round, about 1" thick.
• Brush top with melted butter.
• In small bowl, combine sugar and cinnamon; mix well.
• Sprinkle over top.
• Cut into 8 wedges; separate slightly.
• Bake for 20-30 minute.
• or until golden brown.
• Serve warm.

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:

• Combine flour, oats, sugar, baking powder, salt, and currants in a large bowl.
• Mix well.
• Make a well in center.
• Beat egg until frothy, and mix in melted butter or margarine and milk.
• Pour into well.
• Stir to make soft dough.
• Pat dough into two 6- to 7-inch circles.
• Transfer to greased baking sheet.
• Score each top into 8 pie-shaped wedges.
• Bake at 425 degrees F (220 degrees C) for 15 minutes, until risen and browned.
• Serve warm with butter and jam.

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 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:

• 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 oven to 350°F.
• Line a seven inch square baking pan with greaseproof paper which has been well buttered.
• Melt the 2 ounces butter, sugar and treacle in a saucepan over a low heat.
• Sift the flour and baking soda into a bowl.
• Add the oatmeal and spices.
• Add the melted butter and treacle mixture, beaten egg and the milk to the bowl, stirring well until completely blended.
• Pour into the baking pan and bake about 45 minutes.
• Allow the cake to cool for ten minutes before turning out onto a wire rack.
• Serve with a dollop of sweetened whipped cream or vanilla ice cream.