br>Bake in preheated oven for 10 to 12 minutes. Move
he lid and shake vigorously for 10 minutes, or you can
FOR THE SCONES: Preheat oven to 375 degrees
s possible.
Dissolve the treacle, sugar, and salt in the
Sift flour with salt, ginger, sugar and soda into a bowl.
Rub in butter with your fingertips.
Stir in treacle.
Make into a softish dough with buttermilk.
Roll into a round on a floured board, then cut into rounds about 3 inches across.
Cook on a heated girdle, brushed with melted fat until nicely browned below, then turn and cook on the other sides, or bake on a greased baking sheet at 450 for ten to twelve minutes.
Preheat the oven to 400 degrees F (200 degrees C).
Sift the flour, baking soda, cream of tartar and sugar into a bowl. Rub in butter until it is in crumb-sized pieces. Make a well in the center and pour in the treacle and milk. Stir into a soft dough. Roll out on a floured surface and cut in to rounds with a biscuit cutter. Place on a baking sheet.
Bake for 10 minutes in the preheated oven, or until the bottoms are lightly browned.
nd cinnamon.
Add the treacle or molasses and sufficient milk
aute onions in same pan for 5 mins, until soft. Gradually
an. Bake for 15-20 minutes or until scones sound hollow when
an.
To make the scones: In a blender or food
b>scones.
Rub (mix) butter into dry ingredients.
Add cheese for
ut 8 rounds, for 8 scones. Transfer the scones to the baking sheet
edge shapes.
Place the scones on the parchment paper.
archment paper.
Brush the scones with the egg wash and
Make the scones: Preheat the oven to 400\
To make the drop scones, place all the ingredients together
Save remaining 6 tablespoons butter for another use. Place blueberries in
o 1/2-inch thickness for additional scones. Place on sprayed cookie
Sift all the dry ingredients together in a bowl, and the wet ingredients in another.
Combine the wet ingredients into the dry ingredients, mix well but do not overmix-- it's okay if it's a little dry, but add some more soymilk if mix is still left.
Roll out pieces of the dough onto a cookie sheet covered in parchment paper, you'll get about 8-12 scones.
Bake at 400F for about 15 minutes or until the tops are firm.
b>for 13 to 15 minutes, or until light brown.
Remove scones