Recipe of the Month -- Real Treacle Scones
By Karen Musa
Special Contributor
Ingredients:
2 cups all purpose flour
¼ cup firmly packed dark brown sugar
2 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
½ cup dried currants
¼ cup unsalted butter
2 tablespoons Lyle’s Black Treacle*
¾ cup buttermilk
Melted butter
Sugar
*Available from Kroger supermarket in the English section
Directions:
• Preheat oven to 425 F
• Sift flour, dark brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt into a large bowl. Add dried currants.
• Melt unsalted butter with black treacle in heavy small saucepan over low heat.
• Combine treacle 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 rounds.
• Cut each dough round into 6 wedges.
• Transfer dough wedges to un-greased cookie sheet, spacing 2 inches apart.
• Brush with melted butter. Sprinkle with sugar.
• Bake until scones are just firm to the touch, about 15 minutes.
• Serve scones hot with real butter
Modified from Bon Appetit magazine, May 1993.
Servings: 12
Karen Musa is the chair of the Hospitality and Foodservice Management program.
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