Curled-Up Sticky Treacle Scones

18 Sep

Today’s recipe comes from a crazy-colourful new book, Alice Eats: A Wonderland Cookbook, by Calgarians Julie van Rosendaal and Pierre Lamielle. The tome is based on Lewis Carroll’s Alice in Wonderland and includes recipes for Mad Hatter’s tea party fare (of course) and everything from Mock Turtle Soup to Cheshire Cat’s Grinny Grainy Mustard Rarebit. It’s cheeky, beautifully illustrated and full of fun things to cook and eat. We’re big fans here at Reader’s Digest!

Curled-Up Sticky Treacle Scones
(Makes 9 sticky treacle scones)

Co-authors Julie Van Rosendaal and Pierre Lamielle

2 Tbsp butter
1/4 cup packed brown sugar
1 Tbsp treacle or honey

2 cups all-purpose flour
1 Tbsp baking powder
1/4 tsp salt
3/4 cup milk
1/4 cup canola or other mild vegetable oil
1 Tbsp treacle, Roger’s Golden Syrup or honey

1/4 cup packed brown sugar
2 Tbsp treacle or honey
a sprinkle of cinnamon (to taste)

Put the butter, brown sugar and treacle into an 8×8-inch pan that has been sprayed with non-stick spray, put it in the oven and turn it on to 350°F.

In a bowl, stir together the flour, sugar, baking powder and salt.

In a small bowl, stir together the milk, oil and treacle; add to the dry ingredients and stir just until you have a soft dough. (Don’t over-mix, or your biscuits could turn out tough.)

On a lightly floured surface, pat or roll the dough into a 9×14-inch rectangle. Sprinkle evenly with brown sugar, drizzle with treacle and sprinkle with cinnamon. Starting from a long side, roll jelly-roll style into a log.

Cut into 9 biscuits using a sharp or serrated knife (the easiest way to do this evenly is to cut the log into three pieces, then cut each piece into three), and place cut side down in the pan (in three rows of three).

Bake for 25 minutes, or until golden and bubbly. Invert onto a plate while still warm.

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All this week, we’re sharing recipes by some of our favourite Canadian chefs, and we’re giving away $1,296 worth of Le Creuset cookware in our fall contest. (You’ll see each of the Le Creuset prize pieces put to good use in our featured chefs’ dishes.) Pick up the October issue of Reader’s Digest for tips on Thanksgiving cooking from our star chefs. And click here to enter the contest. Good luck!

4th prize: Le Creuset Square Cover Casserole in truffle



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