Monday, September 13, 2010

Treacle Scones

I must admit that MOST of the time, when I want to try a new recipe I will search online & try one that someone else has already test-drove. It's easy, it's safe, and I'm relatively guaranteed that the results will be wonderful.

After having my kids ask me one too many times what treacle was, I finally looked it up only to discover that it's MOLASSES! Who would have thought, I've had it in my cupboards all this time?

We happen to LOVE the bold flavor of molasses, and go through quite a bit over the course of the cooler months. So after discovering its secret identity, I started hunting for new & inventive recipes. One that kept coming up as a "traditional Scottish breakfast item" was treacle scones, but no matter where I looked I couldn't find a gluten-free version.

My kitchen-bravery comes alive each fall. I don't know if it's the cooler weather or the fact that my favorite foods are all harvest-goodies, but I am always more adventurous in the fall than any other time of the year. This morning I decided that recipe or not, we were going to try treacle scones. And oh, am I glad of that decision! These are reminiscent of gingerbread, with the flaky texture of a traditional scone. Next time I make them, we will have them with fresh apple-butter... and there WILL be a next time, because both kids have declared this a "Threepeat!"


Treacle Scones
1/2 cup rice flour
1/3 cup tapioca flour
1/3 cup sorghum flour
1 tsp xanthan gum
1 tbsp baking powder
1/2 tsp cinnamon
1/4 cup butter-substitute, room temperature
1/4 cup black treacle (we used the darkest blackstrap molasses available locally)
1/2 cup almond milk

Preheat the oven to 425F. By hand, blend the dry ingredients & then cut in the butter. Slowly add the wet ingredients & mix well. Scrape dough out onto a well-floured surface, and pat into a circle roughly 1/2" high. Cut into eighths & slide each piece onto a baking sheet. Bake for 15 minutes or until they sound vaguely hollow when tapped... you don't want to overbake these! We enjoyed ours hot from the oven, though they would probably be wonderful cold as well... if you can wait that long!