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LOCATION: Recipes >> Breads Quick >> TREACLE SCONES

Print this Recipe    TREACLE SCONES

Makes 8

2 cups all purpose flour
1/4 cup firmly packed dark brown sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1/2 cup dried currants
1/4 cup (1/2 stick) unsalted butter
2 Tb dark molasses (do not use blackstrap)
3/4 cup buttermilk
Melted butter
sugar

Preheat oven to 425F. Sift flour, dark brown sugar, baking powder,
baking soda, cinnamon, nutmeg, and salt into a 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 por 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 the touch, about 20 minutes. Serve scones
hot.

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