Servings: 8 serving(s)
Prep time: 15 minutes
Total time: 35 minutes
Cooking time: 20 minutes
These are rich, buttery scones. The dough is very tender but resist the urge to add extra flour as you pat them out.
The egg hunt will be interesting this year.
There is so much snow that I think we’ll just throw everything from the back door and have the kids wear our snowshoes to do their egg collecting.
An outdoor egg hunt is our Easter tradition no matter the weather so that’s how we’ll start our day. And after we have all run around outside in our pajamas we’ll come in for some warm scones.
My husband and I will eat scones. The kids will already be too full of chocolate.
Mix these up in a flash with this helpful tip:
The night before, combine the flour, oats, baking powder, sugar and salt. Cut in the cold butter. Put this mixture in the fridge. Take two eggs out of the fridge and leave them on the counter overnight. In the morning continue with the recipe instructions. You’ll have these in the oven in about five minutes.
These are rich, buttery scones. The dough is very tender but resist the urge to add extra flour as you pat them out. Take care not to over cook them so the texture is just right.
My mom clipped the recipe out of a Better Homes and Gardens magazine sometime in the 1990’s.
Molasses Buttermilk Scone Recipe
- 1 ¼ cups flour
- 1 cup whole wheat or spelt flour
- ½ cup old fashioned rolled oats (can use quick oats, but not instant)
- 1 Tbsp. baking powder
- 1 Tbsp. sugar
- ½ tsp. salt
- 1 cup cold butter
- ¼ cup buttermilk
- ¼ cup Crosby’s Fancy Molasses
- 2 eggs, room temperature
- 1 egg + 1 tsp. milk (for an egg wash)
- 1/2 cup icing sugar
- 2-3 Tbsp. molasses
- Preheat oven to 400 F and line a baking sheet with parchment paper.
- In a large bowl combine the flour, oats, baking powder, sugar and salt.
- Cut in the butter with a pastry blender or two knives until mixture resembles coarse meal (butter in pea-sized pieces or smaller). This can also be done in a food processor.
- In another bowl beat the egg. Whisk in the buttermilk and molasses.
- Add the wet ingredients to the dry ingredients and mix until just incorporated.
- Scrape onto a lightly floured surface and knead gently 8-10 times until the dough comes together into a ball. Roll or pat into a circle that’s about ¾” thick. Cut into 8 wedges. To make smaller scones, use a round cookie cutter.
- Transfer scones to prepared baking sheet spaced about an inch apart. Brush with egg wash and bake for 20-24 minutes. Don’t overcook.
- Cool slightly before icing.
- Combine icing sugar and molasses. Thin with a drop of milk if it’s too thick.
- Drizzle from a spoon over warm scones.
One more thing…
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