What a strange time we are living in right now. Christine and I have been practicing social distancing and self-imposed quarantine ever since it was clear that the best way to protect the most vulnerable from Covid-19 is for everyone to stay home. I really wanted to create a better scone recipe from the one we made from the 1942 war time treacle scone recipe. I only wanted to use what I had in my pantry and I wanted to figure out a way to record it remotely with Christine and as they say, necessity is the mother of invention. I cobbled together three different scone recipes and the end result was delicious.
If you don’t have treacle in your pantry (because honestly who has black treacle just sitting in their pantry unless you’re a British grandma?) you can substitute dark molasses.
Spiced Treacle Scone
- 2 cups flour sifted
- 1 1/2 Tbs baking powder
- 1 Tbs sugar
- 1/2 tsp. salt
- 1/2 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1/4 tsp ground clove
- 6 Tbs cold butter
- 2 eggs
- 2 Tbs black treacle
- zest from one orange
- milk or half and half
- juice from one orange
- 2 cups powdered sugar
- 1/4 tsp orange extract optional
- preheat oven to 425 degrees
- combine dry ingredients in a food processor. Drop in cold butter and pulse until just combined. About 6 pulses.
- Add eggs and pulse until just combined.
- Warm treacle in the microwave for 5 to 10 seconds or until no longer thick. Pour into flour mixer while pulsing. Pulse until just combined. About 5 pulses.
- Turn mixture out into a bowl. Add zest and mix. Add enough milk or half and half and use hands to combine into a ball. Add more flour if too wet or more milk if too dry.
- Turn mixture out onto clean counter. Form into a disk, about 1 1/2 inches thick. Use a sharp knife to cut into six pie shape triangles. Transfer to a parchment lined baking sheet.
- Bake at 425 for 15 minutes. Remove to a rack to cool.
- While the scones are baking, combine orange juice, orange extract, and powedered sugar to create a glaze. Drizzle on top if warm scones. Drizzle again when scones have cooled.