Molasses Cones Recipes

MOLASSES CRINKLES

Steps:

• Cream the shortening and the brown sugar. Stir in the egg and molasses and mix well.
• Combine the flour, baking soda, salt, cloves, cinnamon, and ginger. Add the flour mixture to the shortening mixture and mix well. Cover and chill dough for at least 2 to 3 hours.
• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• Roll dough into balls the size of large walnuts. Roll balls in sugar and place 3 inches apart on the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cool for one minute before transferring to a wire rack to continue cooling.

MOLASSES GINGER SCONES

Steps:

• Heat oven to 400 degrees. Lightly butter a baking sheet and set aside.
• Twice sift together flour, sugar, baking powder, ground ginger, and salt. Cut in butter by hand or with a pastry blender until mixture resembles coarse meal. Stir in chopped candied ginger.
• Beat together egg, molasses, and cream. Make a well in the center of dry ingredients and pour in egg mixture. Stir lightly with a fork just until dough comes together. Turn out onto a lightly floured surface and knead a few times to mix well, but do not overwork dough.
• Pat dough into a rectangle or circle about 3/4 inch thick. Cut into 2 1/2-inch triangles with a floured knife or into shapes with floured cookie cutters.
• Transfer to prepared baking sheet. Brush scone tops with beaten egg and sprinkle with sugar. Bake 12 to 15 minutes, or until an even golden brown. Cool on wire racks.

SPICED MOLASSES SCONES

Steps:

• Preheat oven to 400 degrees. Prepare a baking sheet with a silicone baking mat or parchment paper.
• Starting with the dry ingredients first. In a large mixing bowl, sift and combine the flour, baking powder, baking soda, brown sugar, salt, and spices. Set aside.
• Next, separate the egg yolk from the white. Save the yolk for the last step before baking.
• In another bowl, whisk together the egg white, butter, sour cream, and molasses.
• Once completely mixed through, add the dry ingredients. Use a hand-held mixer to beat the dry ingredients in until just combined. Don't overmix - the dough will form quite quickly and shouldn't be one complete, perfectly round ball of dough.
• Turn the dough out onto a lightly floured surface. Use your hands to push the dough together, gathering up the bits into a mound. Sprinkle the top lightly with flour and push the dough into a round shape about 1 inch thick. Use a knife to cut the dough into 8 wedges. Transfer those to the baking sheet.
• Use a pastry brush to dust off any excess flour.
• Add one tablespoon of water to the egg yolk and whisk to combine. Using a pastry brush, lightly brush the top of each scone with the egg yolk mixture.
• Sprinkle over about a half teaspoon of course sugar, if using.
• Bake for 15 minutes depending on your oven, until the top is just slightly golden in colour. Remove from oven and transfer to a wire cooling rack immediately.

MOLASSES-GLAZED PECAN SCONES

Steps:

• Position rack in center of oven and preheat to 400°F. Combine flour, 1/4 cup brown sugar, baking powder, baking soda, and salt in large bowl; whisk to blend. Add 6 tablespoons butter; using fingertips, rub in until butter is reduced to pea-size pieces. Mix in pecans. Whisk buttermilk, egg yolks, and extract in medium bowl. Add to flour mixture. Toss with fork until dough comes together in moist clumps. Gather dough into ball. Press dough out on lightly floured surface to 8-inch round; cut into 6 wedges.
• Arrange wedges 1 inch apart on ungreased baking sheet. Bake until tester inserted into center comes out clean, about 16 minutes; transfer to rack.
• Whisk remaining 1/2 cup brown sugar, 4 tablespoons butter, and cream in heavy small saucepan over low heat until sugar dissolves. Remove pan from heat. Whisk in powdered sugar and molasses. Spread glaze over warm scones. Let stand until glaze sets, at least 30 minutes.

PECAN MOLASSES SCONES

Steps:

• Sift together dry ingredients.
• Cut in butter until it resembles coarse meal and stir in pecans.
• In a small bowl, beat together egg, molasses and 1/3 cup of buttermilk until mixture is combined well.
• Add to the dry ingredients and adding more buttermilk if necessary to produce a slightly sticky but manageable dough.
• Knead lightly on a well flour board.
• Cut out rounds with a 2 inch cutter dipped in flour and place on a cookie sheet lined with baking parchment (molasses burns easily).about 3/4 inch thick.
• Brush tops with remaining egg and water beaten together.
• Bake at 425 for about 15 minutes
• Please check from time to time because ovens differ.

TREACLE SCONES FROM ENGLAND

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Set an oven shelf in the top third of the oven for baking.
• Sift the flour, salt, baking soda, cream of tartar, cinnamon and mixed spice into a large bowl. Rub in butter until the mixture resembles bread crumbs. In a small saucepan, gently heat the milk and stir in the sugar and treacle until dissolved. Remove from the heat and pour into the dry ingredients. Stir until it turns into a soft dough.
• Turn the dough out onto a floured surface and knead lightly until smooth. Use a rolling pin to roll out to 1/2 inch thickness. Cut into 2 inch circles, rerolling dough until it has all been used. Place the scones on a lightly greased or floured baking sheet.
• Bake for 12 to 15 minutes in the preheated oven, until the bottoms are lightly browned. Cool on a wire rack. Serve split. Don't use a knife to split them, rather pull them apart into two halves gently with your hands.

MOLASSES CONES

Steps:

• in a sauce pan bring molasses to a boil
• pour molasses into the ice cream cones filling them only halfway thru.
• sprinkle sesame seeds on top.
• refrigerate for atleast an hour .serve cold.