Whoever came up with the idea to glaze scones should be given a medal.
I have always considered scones their own food group and prefer them above all other breads. I could make a meal of scones actually, and did once years ago on a trip to Ireland.
After a daylong hike along a portion of the magical Wicklow Way that winds south from Dublin to Glendalough I fell asleep anticipating the next day’s treat: tea and scones on the lawn of a charming inn before we were to catch our lift back to Dublin.
(To give a little context, we were staying in hostels and eating on a backpacker’s budget. Tea and scones on the sunny lawn of a lovely inn was like going to the spa.)
The Irish scones did not disappoint and that was my lunch for the day. Scone, after scone, after scone, with a little jam and butter.
Now to dress these molasses oat scones with a drizzle of icing is something new to me. It turns them into little cakes which is a lovely treat.
Whole wheat molasses oat scones
Adapted from Union Street Eats who adapted it from Barefoot Contessa who perhaps adapted it from I’m not sure who. That’s the beauty of recipes as they make the rounds.
- 1 ¾ cups whole wheat pastry flour
- ¾ cups flour
- ½ cup rolled oats
- 1 Tbsp baking powder
- 1 Tbsp brown sugar
- 1 tsp salt
- 1 cup cold butter, cut into pieces
- ¼ cup milk
- ¼ cup Crosby’s Fancy Molasses
- 2 eggs
- 1 beaten egg for egg wash (optional)
- 1/2 cup icing sugar
- 3 Tbsp Crosby’s fancy Molasses
- 1/2 tsp vanilla
- Combine dry ingredients in a food processor and pulse to combine.
- Add cold butter and pulse until mixture resembles fine meal (you want there to be little chunks of butter left.)
- Remove to a good sized bowl.
- In a separate bowl beat eggs, milk and molasses together and add to dry mixture.
- Stir gently until just combined.
- Turn out onto a lightly floured surface and knead gentlya few times until the dough comes together. (Work the dough as little as possible so your scones are light).
- Roll out (don’t press too hard) about an inch thick and cut into shapes.
- Place them on a parchment paper lined baking sheet and brush with egg wash.
- Bake at 400 F for 20-25 minutes.
- Remove to a rack to cool.
To make glaze:
- Whisk icing sugar and molasses together.
- Add vanilla and spread or drizzle over scones.
If you’re a fan of scones you might like molasses walnut scones with vanilla glaze
For light scones pulse the dry mixture and cold butter until the dough resembles coarse meal with pebbly bits of butter.
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