Molasses Biscuits Recipe – sweet and buttery

Servings: 8-10 serving(s)

Prep time: 15 minutes

Total time: 40 minutes

Cooking time: 25 minutes

Take me to the recipe

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.

Sweet molasses scones sprinkled with crunchy sunflower seeds.

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.

 

Sweet molasses scones recipe sprinkled with crunchy sunflower seeds.

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
  1. In a large bowl whisk flour, baking powder, baking soda, sunflower seeds and salt.
  2. Cut in butter until it resembles coarse crumbs. (This can all be done by pulsing mixture in a food processor, carefully)
  3. In another bowl whisk together buttermilk, molasses and egg.
  4. Pour milk mixture into flour mixture and stir just enough to combine.
  5. 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)
  6. Gently pat into a 7`by 10`rectangle and transfer to a parchment lined baking sheet.
  7. Score into nine squares. Score the squares on the diagonal to form triangles.
  8. Sprinkle with 2-3 Tbsp of sunflower seeds and gently press them in.
  9. Bake at 400 F for 20-25 minutes until golden and the centre no longer feels soft.
  10. Cool a few minutes before cutting.

If you’re looking for more molasses quick breads try whole wheat molasses quick bread or sweet molasses quick bread.

One more thing…

If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email. We’d love to send you our monthly newsletter too. It includes cooking tips, menu ideas, featured recipes and more. Here’s the link to subscribe.

 

Sweet molasses scones and wholesome and buttery

10 thoughts on “Molasses Biscuits Recipe – sweet and buttery

  1. They look very interesting,bet they are del….

  2. these look interesting….

  3. blanche says:

    love these scones , crunchie on the out side and soft and tender inside and they stay that way for days ………the best , I used rasins instead of seeds

    1. Bridget says:

      Hi Blanche, Thanks for suggestions raisins. May be I’ll try that next time…

  4. Ashley says:

    Scones are my favorite breakfast treat – I love that there is whole wheat flour in these too! Sounds delicious

    1. Bridget Oland says:

      Hi Ashley,
      I’m a scone lover too…great way to start the day.

  5. Kmbold says:

    Since we like our biscuits flat and crisp, I flatten the dough more and separate the squares before baking. This recipe would be good as “rusks”, by drying them out in a slow oven until really crisp, and eating with tea, with cream cheese and marmalade.

    1. Bridget Oland says:

      Oh yum, the “rusks” idea is a great one. I love that you have found this recipe so versatile.

  6. Dean Gillam says:

    Hi, Bridget, I’ve been using Crosby Fancy Molasses for forty years now and my grandmother who knows how long. Well, all she had was the wood stove with the little oven. We grew up in a little community on the North Shore of Corner Brook, if there was any recipe with molasses in it she was the master. Nobody could bake with it like her, she was so well known for her it. I guess it was her that fueled my addiction for Crosby Molasses with recipes such as steamed molasses pudding, my all time favorite, molasses bread and the of coarse the molasses buns. I think molasses was invented in Newfoundland, even Screech is made from molasses. By the way any chance of getting a hard copy of your book, if so you can mail it to me @ 1 Dawson Drive, Pasadena, Newfoundland, A0L-1K0, thanks.

    1. Bridget Oland says:

      Dear Dean, What a wonderful story! We’d be happy to mail you a copy of of our cookbook.

Leave a Reply

Your email address will not be published. Required fields are marked *

10101 Views