I could just break down and call this really large molasses cookies, but I think of them as scones. This is a reprint with a few corrections of a recipe I published last June. I needed something new and fast for breakfasts this week, and thought I would make these again.
I also left some for my dear friend Mel and her family, since today is her birthday. Happy Birthday, Mel!
By the way, I did some field-work since last year, and the pronunciation of Scone become more like “scon” the further north you get.

Ingredients:

• 2 ½ cups flour (Whole wheat, white, both, as you wish) and ¼ more for the topping
• Optional: add ¼ cup of gluten and ¼ cup of brewers yeast for extra protein, and to make the scones firmer.
• ¼ cup of sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• 3 Tbsp cold butter
• ¾ cup plain yoghurt
• ½ cup molasses (or dark corn syrup, or a mixture)
• 1 egg

Step 1, Prepare Ye the way: Preheat the oven to 400°, assemble all the ingredients, run to the store because you are out of molasses, and grease a baking sheet.

Step 2, sifting the dry ingredients: In one bowl sift (mix if you don’t have a sifter) the flour, sugar, baking powder, yeast & gluten, baking soda, cinnamon, and salt. Mix thoroughly.

Step 3, pastry cutting: Cut in the ice cold sliced butter, using either a pastry cutter or a knife. I suppose some processer thingy can do this, too, but I don’t own one. The result should be crumbly.

Step 3, pastry cutting addendum: Take a quarter cup of flour, mix it with a few tablespoons of sugar and some cinnamon, cut in a tablespoon or more of butter, and set it aside for the crumble topping.

Step 4, mixing the wet ingredients: In another bowl, mix the yoghurt, the molasses and the egg.

Step 4, combining the big mess: Add the wet ingredients to the dry ones and mix well. THe results might be a bit gloppy. Try not to overwork the dough.

Step 5, baking: Flouring your hands, form little scone sized patties out of the dough (should be 6 to 8, depending on your size preference) and put them on the greased baking sheet.  Grab some of the crumble topping and top the dough with it liberally. Bake at 400 degrees for 20 minutes. See how they look. Stick a toothpick in one and see if it comes out battery.

Final Step, share and enjoy They do make a handy breakfast, which is much easier to eat in the car than the pie. To your left, they are pictured with my Rhubarb-Almond Scones. They are perfect for sharing over breakfast, or in the afternoon over tea, or for dropping by and giving to friends.