Prep 15 mins
Cook 15 mins
These are wonderful when you split them in half while they are still hot and them spread with butter.
- Preheat oven to 425 degrees.
- In a large bowl combine the flour, baking soda and baking powder.
- Cut in the butter until it is size of blueberries.
- Add blueberries and mix lightly.
- Gradually add the milk and molasses.
- Be gentle with dough so berries are not crushed.
- Pat the dough to about a 1/2" thickness and cut in small triangles.
- Place the triangles on greased sheet and bake for 12 to 15 minutes.
- Serve immediately.
Nice scones, liked them a lot!
I found this same recipe in The Martha Stewart Cookbook, and made it yesterday. Overall, I really like the inclusion of molasses, and will use the basic recipe again for other variations with different add-ins like pecans, instead of blueberries. However, the dough was a bit dry, so I had to be very careful not to crush the blueberries when stirring them in, as they didn't really stick to the dough. I used a bit of vinegar with regular milk in place of the buttermilk. I also put the dough in a round deep dish stone baking pan, cut it into eighths, and then baked it (for 15 minutes total), instead of dealing with rolling it out & cutting small pieces - I had nice, big scones! Finally, I added a confectioner's sugar/milk glaze to the final product, just because I like glazes - yum!
This is my first attempt at making scones and this was an easy and nice tasting recipe. Thank you for sharing!