I consider scones the perfect snack food. There’s something about the texture that I find satisfying and comforting and they can be filling enough if made with good flour (whole grain). This molasses walnut scones recipe takes scones to a whole new level with a generous handful of nuts and sweet glaze. Just right for a mid-morning snack but even better eaten warm from the oven on a weekend morning.
I learned the art of scone and biscuit making from my mom who I doubt ever made a brick of a bread in her entire life.
The secret — use icy cold butter and work the dough as gently and as little as possible.
This brings to mind the story of a friend in high school who brought her first attempt at biscuits to a party. They were tough and heavy and we ended up taking turns chucking them off the back deck in a contest to see whose would go the furthest and if they’d smash into smithereens or land with a thud. (Don’t feel sorry for her. She went on to become quite accomplished at all things baking and cooking).
Molasses walnut scones recipe with vanilla glaze
Adapted from Food & Drink magazine, Winter 2011 issue
- 2 cups flour (use half whole grain flour)
- 2 Tbsp. sugar
- 1 ½ tsp. baking powder
- ¼ tsp. baking soda
- ½ tsp. salt
- ¼ cup cold butter
- ¾ cup + 2 Tbsp. milk
- 2 Tbsp. Grandma Fancy Molasses
- ¾ cup walnuts, coarsely chopped
- ½ cup icing sugar
- 1-2 Tbsp. cream
- ½ t vanilla
- ¼ cup walnuts, finely chopped
- Preheat oven to 425 F.
- Combine dry ingredients and cut in butter with a pastry blender or two knives.
- Combine milk and molasses, mix well and add to dry mixture along with the walnuts .
- Stir gently just until the dough comes together.
- Turn out onto a lightly floured surface. (This is a very light and sticky dough but resist the urge to add more flour. Keeping with the flour proportions and working the dough as little as possible creates the most beautifully soft scone.)
- Divide dough in half and pat each half into a 1” thick disk, fold it over on itself to create a half-moon, then fold it over again. Gently pat into a 1” thick disk, cut into 6 wedges.
- Place on a parchment-lined cookie sheet at least 1”apart.
- Bake 10-12 minutes.
- Remove from oven and coat with glaze while still warm. Sprinkle with finely chopped walnuts. Serve warm.
If you love scones as much as I do (and glazed scones at that) you might like to try whole wheat molasses oatmeal scones.
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