Currant Scones & Molasses Frosting

We started from this recipe on epicurious, added some cinnamon and then made up our own molasses frosting! Yum!


2 cups all-purpose flour
1/3 cup sugar OR sucanat
1 teaspoon baking powder
1/2 teasp
oon salt
1 teaspoon cinnamon
8 tablespoons unsalted butter, chilled
1 cup heavy whipping cream
1/2 cup currants, cranberries or raisins

1 cup heavy whipping cream
1 tablespoon molasses
cinnamon, nutmeg, cloves and ginger to taste


Preheat oven to 400F
Mix dry ingredients in large bowl (or food processor)
Add butter, mixing until it resembles a fine cornmeal texture
Gradually add in the heavy cream until the dough comes together
Pat out dough into 1/2″ to 1″ thickness
Use cookie cutters or our cheating way of slicing up the scones
Arrange on baking sheets
Bake 15 – 18 minutes
Transfer to cooling racks
While scones are cooling, mix heavy cream, molasses and spices with a hand mixer until thick
Pour frosting over scones, serve slightly warm

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