Sorghum Scones

Adapted from THE IRISH BAKERY, Montgomery Press

Makes 10 scones

This is a fun adaptation of The Irish Bakery cookbook’s Treacle Scones, swapping out treacle with our southern sorghum molasses. The spices and sorghum deliver a slightly sweet and warm flavor profile, with a crumbly top and soft interior...pure comfort... perfect with tea or coffee.

We chose our 75Pastry flour for this application as a lovely backdrop, not quite as flavor forward as our 85P or 85AP (which can be used in place of the 75P), but with a more refined crumb.

INGREDIENTS:

285g 75Pastry Flour plus extra for dusting

2 3/4 teaspoons baking powder

1 teaspoon baking soda

¼ teaspoon salt

½ teaspoon cinnamon

½ teaspoon nutmeg

¼ teaspoon ginger

30 g cold unsalted butter, cubed

30 g (light or dark) brown sugar

1 egg

2 tablespoons sorghum molasses

85ml buttermilk

DIRECTIONS:

Preheat the oven to 425°F.

Sift the flour, baking powder, baking soda, spices, and salt into a large bowl. Then add sugar and stir to combine. Add cold cubed butter. Using your fingers, squish the cubes of butter into the flour between your fingers.

In a separate bowl, whisk the egg and sorghum with the buttermilk, and then pour wet mixture into the dry mixture. Using a dough knife or dough scraper being to bring the mixture together into a cohesive dough, adding 1-2 tablespoons of water if the dough feels dry. Turn out onto a lightly floured surface, continuing to bring the dough together. Pat down into a thick oval shape, trying not to be heavy-handed, fold over one side of the dough to the middle, then the other side on top, like a letter, then roll out and repeat two more times, rolling out the dough and folding to one inch thickness.