Traditional scones too often are dry and crumbly. Not these ones. Thanks to the addition of cream and molasses, these ones are super-moist. They’re also super fast from oven to table — they bake for just 15 minutes.
- 2 ¼ cup all-purpose flour
- ¼ cup packed light-brown sugar
- 2 tbsp crystallised ginger, finely minced
- 1 tsp baking powder
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp bicarb soda
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
- ½ cup cold butter, cubed
- ¾ cup heavy whipping cream
- ⅓ cup molasses
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 220ºC.
Combine all dry ingredients; this excludes butter, cream and molasses.
Crumble the cold butter into the dry mixture.
In a seperate bowl, whisk together the whipping cream and molasses. Add to dry ingredients and stir until dough clings together.
Turn dough out onto a lightly floured work surface, and knead several times.
Divide dough into 2 x equal pieces. Shape each piece into a flat 15 cm rounds. Cut each round into 6 x pie-shaped wedges. Place on baking sheet, spacing roughly 5 cm apart.
Bake in the centre of the oven for about 15 minutes.
Recipe from The Sweet Magnolias Cookbook: 150 Favorite Southern Recipes by Sherryl Woods (Harlequin)
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