Spiced Molasses Scones

Course: Breakfast, Snack

Cuisine: American

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: scones

Calories: 279kcal

Author: Lord Byron's Kitchen

These scones are light and fluffy despite the quite noticeable flavour of the molasses and the plethora of familiar fall spices. With a warming combination of cinnamon, nutmeg, ginger, allspice, and a touch of anise, Spiced Molasses Scones are sure to wake up your taste buds!

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Ingredients

2 1/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup brown sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon allspice
1/4 teaspoon ground anise
1 large egg
3 tablespoons butter, softened
2/3 cup sour cream, low fat
1/4 cup molasses
4 teaspoons sanding optional
1 tablespoon water

Instructions

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.

Notes

Reduced fat sour cream, 5%, has a thinner consistency and works much better in this recipe than full fat sour cream. The thin consistency is needed to bind all of the other ingredients together.

Nutrition