Servings: 8-10 serving(s)
Prep time: 15 minutes
Total time: 40 minutes
Cooking time: 25 minutes
These molasses biscuits are sweet and buttery with a nice little crunch from the sunflower seeds. Serve them with soup or stew or nibble them with butter and jam at breakfast.
I love bakeries and cafes that display all of their goodies in baskets at the front counter. It makes everything look more delicious and paralyzes my kids with indecision.
It’s a time for learning life lessons: I remind them that there are many kinds of hard choices in life and a choice means one, not two, even if you brought your own money.
Stacking your own baked goods in a basket at the kitchen table is different though. You need only finish your soup to get a second. Or you need only have emptied your lunch bag to have a scone with butter and jam as an afterschool snack.
These are the kind of scones that go well with supper, alongside scrambled eggs and baked beans at breakfast or smeared with butter and jam in the afternoon. You could even make cheese sandwiches with them.
Don’t dismiss this molasses scones recipe because they have a wholesome earthy look. They’re sweet and buttery with a nice little crunch from the sunflower seeds.
Molasses Biscuits Recipe
Adapted from 150 Essential Whole Grain Recipes by the Canadian Living test kitchen
Makes 18 scones
- 1 ¾ cups flour
- 1 cup whole wheat flour
- ½ cup toasted sunflower seeds, plus more for sprinkling
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup cold butter, cubed
- 1 cup buttermilk or soured milk
- ¼ cup Crosby’s Fancy Molasses
- 1 egg, beaten
- In a large bowl whisk flour, baking powder, baking soda, sunflower seeds and salt.
- Cut in butter until it resembles coarse crumbs. (This can all be done by pulsing mixture in a food processor, carefully)
- In another bowl whisk together buttermilk, molasses and egg.
- Pour milk mixture into flour mixture and stir just enough to combine.
- Gather dough into a ball and on a lightly floured surface knead gently just until it comes together in a soft dough (4-5 times)
- Gently pat into a 7`by 10`rectangle and transfer to a parchment lined baking sheet.
- Score into nine squares. Score the squares on the diagonal to form triangles.
- Sprinkle with 2-3 Tbsp of sunflower seeds and gently press them in.
- Bake at 400 F for 20-25 minutes until golden and the centre no longer feels soft.
- Cool a few minutes before cutting.
One more thing…
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