Glazed Molasses Scones

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Growing up in Newfoundland, there was always a jar of molasses on the table! Whether it was spread on homemade bread fresh from the oven, for dipping with piping hot toutons (fried bread dough), baked in lassy buns or molasses raisin bread, it was always a Newfoundland staple.  As I child, I would even put in on my pancakes.  I wouldn’t do that now though!

The Newfoundland Food Fishery** is starting again this weekend and I always like to have a little something in the freezer for those mornings when you wake up, look out the window and there isn’t a breeze on the water.  You just want to hop in the boat and start fishing.  These Molasses Scones are just the ticket for such mornings.

**Twice a year Newfoundlanders are allowed to fish for cod, 5 per person or 15 per boat. The fall fishery, which starts on Saturday, will run for 9 days.

Glazed Molasses Scones

  • 1 ¼ cups flour
  • 1 cup whole wheat or spelt flour
  • ½ cup old fashioned rolled oats
  • 1 Tbsp. baking powder
  • 1 Tbsp. sugar
  • ½ tsp. salt
  • 1 cup cold butter
  • ¼ cup buttermilk (make using 1/4 tsp vinegar to 1/4 cup of milk)
  • ¼ cup Crosby’s Fancy Molasses
  • 2 eggs
  • 1 egg + 1 tsp. milk (for an egg wash)


  • 1/2 cup icing sugar
  • 2-3 Tbsp. molasses


Preheat oven to 400 F and line a baking sheet with parchment paper.

In a large bowl combine the flour, oats, baking powder, sugar and salt.

Cut in the butter with a pastry blender or two knives until mixture resembles coarse meal (butter in pea-sized pieces or smaller). This can also be done in a food processor.

In another bowl beat the egg. Whisk in the buttermilk and molasses.

Add the wet ingredients to the dry ingredients and mix until just incorporated.

Scrape onto a lightly floured surface and knead gently 8-10 times until the dough comes together into a ball. Roll or pat into a circle that’s about ¾” thick. Cut into 8 wedges. To make smaller scones, use a round cookie cutter.

Transfer scones to prepared baking sheet spaced about an inch apart. Brush with egg wash and bake for 20-24 minutes. Don’t overcook.

Cool slightly before icing.

Combine icing sugar and molasses. Thin with a drop of milk if it’s too thick.

Drizzle from a spoon over warm scones. Do not skip the glaze, it is amazing!  Enjoy! 🙂

NOTE:  To freeze, once cut into wedges or rounds, place on parchment lined cookie sheet and place in freezer.  Once frozen, transfer to ziploc bag.  Write instructions on bag and pop back in the freezer.  Once ready to cook, take scones out of the freezer while the oven is preheating. Place them on parchment lined baking sheet  By the time the oven warms, the scones will have lost some of their chill — there’s no need to thaw them. Bake as directed and keep an eye on them because the baking time will vary.


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