This is a very old recipe. Serve these flavorful scones warm with butter. They may be a little heavy for modern tastes but you can lighten the texture up by using an egg in place of some of the milk if you like.

Bea

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Recipe Summary

prep:
5 mins
cook:
10 mins
additional:
5 mins
total:
20 mins
Servings:
15
Yield:
15 scones
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.

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  • In a large bowl, sift together flour, baking soda, cream of tarter, salt, cinnamon, allspice, cloves, nutmeg and ginger. Cut in butter with a fork or pastry blender. Combine milk and molasses in a small bowl; stir into flour mixture until moistened. Turn dough out onto a lightly floured surface and knead briefly. Roll dough out into a 1/2 inch thick round. Cut out circles with a medium biscuit cutter and place pieces on prepared baking sheet so that they are barely touching.

  • Bake in preheated oven for 10 to 12 minutes. Move to a wire rack to cool slightly before serving. For soft scones, cover with a dry cloth for 10 minutes. For crisp scones, do not cover.

Editor's Note:

If you want to try it with treacle, you can buy black treacle online or at some large supermarkets.

Nutrition Facts

185 calories; protein 3.8g; carbohydrates 26.8g; fat 6.8g; cholesterol 17.6mg; sodium 297.8mg. Full Nutrition
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Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/02/2003
A great scone! I scaled the recipe down to eight (8) and it worked wonderfully. The molasses favor is very subtle and I would almost recommend adding more. Would this change the consistency? This is not a sweet scone so those looking for more sweetness might want to jazz it up a bit. Overall the scones are light and fluffy and would be delicious with any preserves. Apricot comes to mind immediately! Read More
(37)

Most helpful critical review

Rating: 2 stars
10/20/2003
the scones didn't have enough flavor - not enough molasses not enough spice. they were also too dry as is; I added more milk... rather a disappointment.... Read More
(38)
28 Ratings
  • 5 star values: 14
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: 2 stars
10/20/2003
the scones didn't have enough flavor - not enough molasses not enough spice. they were also too dry as is; I added more milk... rather a disappointment.... Read More
(38)
Rating: 4 stars
07/02/2003
A great scone! I scaled the recipe down to eight (8) and it worked wonderfully. The molasses favor is very subtle and I would almost recommend adding more. Would this change the consistency? This is not a sweet scone so those looking for more sweetness might want to jazz it up a bit. Overall the scones are light and fluffy and would be delicious with any preserves. Apricot comes to mind immediately! Read More
(37)
Rating: 5 stars
12/10/2003
These scones are very good. I decreased the cinnamon to 1/4 teaspoon for my fiance and they are still very flavorful. Easy to make- I used my KitchenAid mixer with excellent results. A quick favorite! Read More
(30)
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Rating: 4 stars
10/18/2003
Best if eaten the day they are baked! Very good topped with maple icing. Read More
(25)
Rating: 5 stars
11/03/2008
These scones were amazing! I made them for some Irish friends and they loved them. Add a bit more spice and molasses and serve them with butter and apricot preserves! Read More
(20)
Rating: 5 stars
03/25/2009
Wow! Three thumbs up! Used soft marg instead of butter and delighted my vegan husband. Quick easy and tasty. Definitely a keeper! Read More
(18)
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Rating: 5 stars
03/18/2010
Everyone loved these! We made them for St. Pat's day. The only change I made was to add about 4 tbs of sugar. We wanted it a little sweeter. I will probably start making these instead of biscuits. They were moist and flaky and had a great flavor. Read More
(18)
Rating: 4 stars
05/15/2005
I just made these for breakfast they were very good but you dont really taste the molasses due to all the spices. I would call them Gingerbread scones.My 6yr old and husband loved them. I will make them again but alter the spices I used my food processor on the pulse setting and they mixed up fast baked light and fluffy. I used skim milk and used 2Tbl molasses but halved all other ingred. they are best eaten right away. Read More
(15)
Rating: 5 stars
07/14/2004
Really easy to make and great flavour! I had to add more milk and molasses. Not too sweet at all. Perfect with jam or just butter. Read More
(14)
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