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.