“This is a very old recipe. Serve these flavorful scones warm with butter. They may be a little heavy but you can lighten them up by using an egg in place of some of the milk if you like.” - by Bea
Ingredients
Adjust Servings
Original recipe yields 15 scones
Directions
- Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
- 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.
Nutrition
Amount Per Serving (15 total)
- Calories
- 185 cal
- 9%
- Fat
- 6.8 g
- 10%
- Carbs
- 26.8 g
- 9%
Based on a 2,000 calorie diet
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Reviews (20)
Rate This Recipe
"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 n..." See moreot 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!"
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