More Alice Eats & a Recipe for Curled-Up Treacle Scones

Promises, promises. I said I’d share another Alice Eats recipe with you, and I’m here to deliver! If only I could deliver a batch of these sticky, sweet, swirly scones to you... Treacle Scones - Stephanie Arsenault - Global Dish Here you go: Dormouse’s Curled-Up Treacle Scones. I want these in my belly at all times. They’re full of sweet and sticky goodness, without the pain in the a– oh, well, you know. The pain of making actual sticky buns.

Treacle Scones - Stephanie Arsenault - Global Dish

Dormouse’s Curled-Up Treacle Scones Excerpted from Alice Eats (Whitecap Books) by Pierre A. Lamielle and Julie Van Rosendaal

Sweet, home sweet. Living at the bottom of a treacle well makes it easy to be drawn into curling up and laying down to a nice treacle nap on a soft scone pillow.

Makes 9 warm, curled-up scones

Stickiness 2 Tbsp (30 mL) butter 1/4 cup (60 mL) packed brown sugar 1 Tbsp (15 mL) golden syrup, fancy molasses or treacle

Dough 2 cups (500 mL) all-purpose flour 1 Tbsp (15 mL) baking powder 1 Tbsp (15 mL) sugar 1/4 tsp (1 mL) salt 3/4 cup (185 mL) milk 1/4 cup (60 mL) canola or other mild vegetable oil

Filling 1/2 cup (125 mL) packed brown sugar 2 Tbsp (30 mL) golden syrup, fancy molasses or treacle 1/2 tsp (2 mL) cinnamon 1/4 cup (60 mL) chopped pecans (optional)

To Make the Stickiness Put the butter, brown sugar and syrup into a greased 8-inch (20 cm) square pan. To melt, put it in the oven and turn the oven on to 350°F (180°C).

To Make the Dough In a large bowl, stir together the flour, baking powder, sugar and salt. Add the milk and oil and stir by hand just until you have a soft dough. On a lightly floured surface, pat or roll the dough into a 9- × 14-inch (23 × 35 cm) rectangle.

To Make the Filling Sprinkle the dough evenly with the brown sugar, drizzle evenly with the syrup and sprinkle evenly with the cinnamon and pecans (if using).

Starting from a long side, roll the dough into a jelly-roll-style log. Using a serrated knife (dental floss or heavy thread can also be used), cut the roll into 9 biscuits.

Remove the pan from the oven and stir the melted stickiness to combine. Place the biscuits cut-side down in 3 rows of 3 on the stickiness in the pan.

Bake for 20 minutes, until golden and bubbly. Invert onto a platter while still warm.

Alice Eats - Book Review - Stephanie Arsenault