Adapted from Food & Drink magazine, Winter 2011 issue
Author:Crosby Molasses
Cook Time:10-12 mins
Total Time:1 minute
Yield:61x
Ingredients
Scale
2 cups flour (use half whole grain flour)
2 Tbsp. sugar
1 ½ tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
¼ cup cold butter
¾ cup + 2 Tbsp. milk
2 Tbsp. Crosby’s Fancy Molasses
¾ cup walnuts, coarsely chopped
Glaze:
½ cup icing sugar
1–2 Tbsp. cream
½ t vanilla
¼ cup walnuts, finely chopped
Instructions
Preheat oven to 425 F.
Combine dry ingredients and cut in butter with a pastry blender or two knives.
Combine milk and molasses, mix well and add to dry mixture along with the walnuts.
Stir gently just until the dough comes together.
Turn out onto a lightly floured surface. (This is a very light and sticky dough but resist the urge to add more flour. Keeping with the flour proportions and working the dough as little as possible creates the most beautifully soft scone.)
Divide dough in half and pat each half into a 1” thick disk, fold it over on itself to create a half-moon, then fold it over again. Gently pat into a 1” thick disk, cut into 6 wedges.
Place on a parchment-lined cookie sheet at least 1” apart.
Bake 10-12 minutes.
Remove from oven and coat with glaze while still warm. Sprinkle with finely chopped walnuts. Serve warm.