| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts, Breakfast, Breads |
8 |
Servings |
INGREDIENTS
| 2 |
c |
All purpose flour |
| 1/4 |
c |
Firmly packed dark brown sugar |
| 2 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/4 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Ground nutmeg |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Dried currants |
| 1/4 |
c |
(1/2 stick) unsalted butter |
| 2 |
tb |
Dark molasses (do not use blackstrap) |
| 3/4 |
c |
Buttermilk |
|
|
Melted butter |
|
|
Sugar |
INSTRUCTIONS
Preheat oven to 425°F. Sift flour, dark brown sugar, baking powder, baking
soda, ground cinnamon, ground nutmeg and salt into 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 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
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 touch, about 20
minutes. Serve scones hot.
Bon Appetit May 1993
Posted to MM-Recipes Digest by Julie Bertholf <jewel1@ix.netcom.com> on
Feb 21, 1998
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“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”