These fancy little things break the sometimes-boring-scone-mold with their sweet cinnamony filling and cute curled up shape. Dripping with a sticky treacle syrup, they're all soft and cinnamony inside and are perfect for a fancy breakfast or alongside a cup of tea in the afternoon.
The recipe comes from Julie Van Rosendaal and Pierre A Lamielle's new cookbook Alice Eats: A Wonderland Cookbook. Both Julie and Pierre are fellow Calgarians and food bloggers with other fabulous cookbooks already under their belts. I was so excited to receive a copy of Alice Eats from Whitecap and I have to say that it's delightful. I don't use that word lightly.. I was actually delighted. Let me show you why:
First off, my favorite childhood books were Alice in Wonderland and Through the Looking Glass. I made my dad read the chapters over and over and over to me from the tattered thrift store copy on the left until it's spine fell apart. The book on the right is my grandmother's copy which has managed to stay in much better condition
Alice Eats is the newest addition to my collection because it includes the entire text from Alice in Wonderland. But the delightful part is all the recipes interspersed throughout the text based on the food the character are eating in the story. I love curling up with a good cookbook to read through the recipes, and it was so much fun to read Alice's story in between each one.
All of the food mentioned has been recreated by Julie and Pierre and are accompanied with beautiful photos and awesome illustrations. How cute are these "Eat Me" cakes?
It wasn't easy deciding which recipe to try first,but these curled up treacle scones won out in the end. I had to go with them because the tea party with the Hatter, Hare, and Dormouse is my favorite chapter. The story the Dormouse tells of the little girls living in a treacle well always had me asking my dad "what's treacle?". I just loved that word, it sounded delicious.
It turns out that treacle describes a number of different sugar syrups, but the two people are most often referring to are Golden Syrup which is 'light treacle' and Dark Treacle which is darker and more bitter than the golden variety.
.. and flip them onto a platter to reveal their treacle soaked bottoms. They aren't gooey like cinnamon buns, more of a soft and pillowy scone-texture with sweet syrupy cinnamon filling between each layer. So satisfying.
Congrats on your new book Pierre and Julie! It's a delicious work of art.
Curled-Up Treacle Scones
from Alice Eats
2 TBSP butter
1/4 cup packed brown sugar
1 TBSP golden syrup, fancy molasses, or treacle
2 cups all-purpose flour
1 TBSP baking powder
1 TBSP sugar
1/2 tsp salt
3/4 cup milk
1/4 cup canola or other mild vegetable oil
1/2 cup packed brown sugar
2 TBSP golden syrup or treacle
1/2 tsp cinnamon
1/4 cup chopped pecans (optional)
To make the stickiness: Put the butter, brown sugar and syrup into a greased 8-inch square pan. To melt, put it in the oven and turn the oven on to 350F
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 x 14 inch 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 on the 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.
Removed 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.
Notes: I took my sweet time making and photographing the dough, so my first batch of stickiness burnt in the pan (oops!). I'd suggest putting the stickiness in the oven to melt once you have the dough made and rolled up, just to keep an eye on how long it's been in there.