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| Celtic Radio Community > Scottish Recipes > Treacle Scones |
| Posted by: Catriona 22-Sep-2003, 09:10 AM |
| I'm having few friends around for a cup of tea and a natter after work.... nothing |
| Posted by: Elspeth 23-Sep-2003, 04:32 PM |
 Again, pardon my ignorance. What is treacle? Is it like molasses or more like our Kayro (corn) syrup? And while I'm asking... what are caster sugar and imperial milk? And what the heck... what's SR flour and 8oz. translates to how many cups? I've read of treacle scones, but have never tasted them and I thought it would be fun to give it a try if I can come up with the ingredients. |
| Posted by: Catriona 23-Sep-2003, 05:03 PM | ||
Treacle is a very dark syrup - maybe molasses is near it, by I'm not at all sure! I think your 'syrup' is closer to our 'Golden Syrup' (usually made by Tate and Lyle in the UK) The interesting thing is that the famous British pudding called treacle tart is not made with treacle, but with Golden syrup! That's us, contrary to a fault! I use Imperial measures (ie that which was prevalent in the UK before metric measurement)... this is slightly different to US measurements which have the same unit name - for instance, an Imperial pint is less than a US pint... this would obviously make a difference to any recipe, so I always mention that I am using Imperial rather than US measures! Caster sugar is a finer grade than granulated, but not as fine as icing sugar... I THINK I recall an American poster saying it was confectioner's sugar.... Self raising flour is flour with an added raising agent - ie you don't have to add bicarb of soda or baking powder to the flour! Only the US works in 'cups' - we use either metric - grammes and kilos - or Imperial - ie pounds (lb) and ounces (oz)! I understand that all the British ingredients can be found in the USA, but at speciality stores or importers.... Treacle scones have a wonderful 'toffee' like flavour - quite different from my usual plain scones or scones with currants in them! |
| Posted by: 3Ravens 24-Sep-2003, 07:23 AM |
| Caster sugar is more like superfine sugar that you would put in ice tea. Confectionary sugar is powdered sugar, what Cat would call icing sugar. If you can't find superfine sugar, just put your regular sugar in a blender and give it a couple of short whizzes, and it will work. I don't know if treacle and molasses are close. I'm going to try it with the unsulfered molasses, I'll let you know how it turns out. It took me a little while to figure out what SR was, myself. I'm not used to seeing it abbreviated. I got out my handy-dandy scale, and 8 oz is about 1 and 1/3 cups of flour spooned out and leveled, not scooped up with the cup. An oz of sugar is a scant 1/4 cup(about 3 and 1/2 tablespoons) A quarter pint will be a little less than 1/2 cup (about 3 and 1/2 liquid oz) No idea what the equivalent of Golden syrup would be.... Hpoe this helps! |
| Posted by: 3Ravens 24-Sep-2003, 07:26 AM | ||
Well, I can't spell today! |
| Posted by: Elspeth 24-Sep-2003, 07:38 AM |
| Thanks. I was taught to cook by the 'handfuls' and 'until it looks right' method so metric and Imperial is way beyond my ken. Now to find a store that carries these things. Too bad there isn't a Scottish restaurant around the corner where I could 'try before I bake'. |
| Posted by: Catriona 24-Sep-2003, 03:30 PM |
| Elspeth |
| Posted by: Elspeth 24-Sep-2003, 03:43 PM |
| My grandmother as well was a renowned baker and though her maiden name was Parry (Welsh), her mother was an Anderson! However, since they emigrated in 1804, the traditional Scottish recipes have long since disappeared from the family. I like the description of your bakeries. Another reason to visit Scotland someday! |
| Posted by: Guest_Patricia KP 01-Oct-2003, 05:32 PM |
 I enjoy reading everyone's comments. I am from a Scottish family which came to the US in the 1600's. I'm guessing it was probably McNicoll / McIver which is two genreations from me and from there who knows? I was looking for a recipe for my son for a class that he is studying about "heritage". It is fun exploring this with him. I found this site by accident and joined! Looking forward to being a member. Patti KP |
| Posted by: Guest_Patricia KP 01-Oct-2003, 05:34 PM |
| I enjoy reading everyone's comments. I am from a Scottish family which came to the US in the 1600's. I'm guessing it was probably McNicoll / McIver which is two generations from me and from there who knows? My family also owned a bakery and shipping/import business here is the US. I was looking for a recipe for my son for a class that he is studying about "heritage". It is fun exploring this with him. I found this site by accident and joined! Looking forward to being a member. Patti KP |
| Posted by: Guest_Patricia KP 01-Oct-2003, 05:34 PM |
| I enjoy reading everyone's comments. I am from a Scottish family which came to the US in the 1600's. I'm guessing it was probably McNicoll / McIver which is two generations from me and from there who knows? My family also owned a bakery and shipping/import business here is the US. I was looking for a recipe for my son for a class that he is studying about "heritage". It is fun exploring this with him. I found this site by accident and joined! Looking forward to being a member. Patti KP |
| Posted by: Elspeth 01-Oct-2003, 06:14 PM |
| I don't know if you found the recipe you needed, but when I was researching I came across The Highlander's Cookbook Recipes From Scotland by Sheila MacNiven Cameron in my son's library. I liked it and bought a copy through a used bookstore. Gave this colonist an idea as to what my ancestors ate. Now I want to go to Scotland and have a chance to experience it for myself. |
| Posted by: davidm 01-Oct-2003, 10:53 PM |
YUM! Looking forward to trying your recipe.  How do you think it will work at 6200 ft above sea level inthe highlands of Wyoming, USA?Yours aye, david |
| Posted by: Catriona 02-Oct-2003, 02:19 AM |
Well, David, I'm not sure whether or not the altitude will have any effect on the way the scones turn out..... BUT, I've made them in places as diverse as the Gulf, Singapore, Greece, Italy...... oh and England!!!  I hope you enjoy them. I have posted other scone recipes further down in this forum - you might like to give them a try after you have experimented with this recipe! BTW - for those of you who might be interested, the word 'scone' is pronounced to rhyme with 'gone' - not 'bone'.... |
| Posted by: Guest 02-Nov-2003, 05:13 PM |
| Another Scotsman by blood here in the US. My 6th great-grandfather came over from Baldernock, Stirlingshire in 1750. I used to use treacle in some of my home brew stout beer recipes. Our US molasses is a bit less concentrated. Will try out the recipe. YUM! William Richard "Rick" Stirling |
| Posted by: Catriona 02-Nov-2003, 05:30 PM |
| I hope you enjoy the scones, Rick. The 'secret' with real Scottish scones is to handle the dough as little as possible. Only roll it out lightly...... I'm glad someone knows what treacle is - I didn't want to steer anyone wrong re treacle and molasses being interchangeable - thanks for the information! |
| Posted by: azelb 03-Nov-2003, 11:30 AM |
| Scones sound like what my mother made as biscuits. Black Strap molasses would probably match the treacle in the recipe. Black Strap Molasses are found in the health food section in American markets |
| Posted by: Catriona 03-Nov-2003, 05:12 PM |
| Biscuits? Hmmmm another example of two peoples divided by a common language! BTW, I love your avatar. We holiday in Cornwall at least once a year. |
| Posted by: Arianrhod 17-Nov-2003, 06:44 AM |
| Finding Trecle here is tricky for some reason,, Lyles I can find at the gourmet shops... right beside the Mc Cains Irish oats, that allways makes me giggle... What I have found, is that I can get just about anything,, from Harrods ! They have a huge gourmet selection , and will ship anything that is leagal to ship to the States, I'm not IN LOVE with that idea, but , when baking, the end product can be dear, and is time consuming.. I want the right stuff , I hate when a recipe fails because of ingredients. I got Clotted Creame from the Scottish Lion ,mail order also .. Elspeth , if its Treacle or Golden Syrup you want, I can get it at Whole Foods, and would gladly mail it to you, your so close  This post made me HUNGRY !!!! In Service to the Dream, Paula |
| Posted by: Therasa 27-Nov-2003, 06:25 AM |
| Thank goodness I am not the only one reading the measures and ingredients and being totally lost. I think it is great to hang on to recipes from our ancestors. I love to make things that they would of eaten. It's almost like going back. Sort of.. I have a recipe for short bread that was from my great great gran from scotland. It is the best, but like recipes here, you really need the actual ingredients, it doesn't always taste the same, or give the food justice without the right stuff. On the other hand, it is really hard to find some of those items here in Canada. Although it's worth it when you do. |
| Posted by: Catriona 27-Nov-2003, 08:38 AM |
| Tharasa I don't know what units of measurement you use in Canada - perhaps it's the same as the UK, ie imperial or metric? Or perhaps it's the same as the US? Anyway, I have 'pinned' 2 threads at the top of this forum. One is a conversion chart for oven temps, and the other is a conversion chart for UK/US. Sooooo, if you are unsure, just have a look there! Cat |
| Posted by: Arianrhod 30-Nov-2003, 07:07 AM |
| I thought this might be a cute story for here,, Just to show that recipes from our past, can be confussing------ even when they are'nt from all that long ago.. I work with a woman from Texas.. and her gram was a great baker.... so I told her, get her to write her recipies down,,while she can ! She did.. This girl is no baker, infact, she just started to cook ... She asks me if she can bring the papers in for me to see.. I was excited to see her grammys recipes... There were some odd units of measure ... my very favoirte was " a right smart amount ! " Your guess is as good as mine here.... Baking is not as forgiving as cooking... I was in a bit of a hard place as to tell her what to do ... BUT, the internet is a marvelous thing, between Cracker Barrel , and the John Campbell folk school... we got honest units of measure out of her grammy recipies... I tried a cake, not all that much money to make.. and if your not right on, cakes sort of let you know Turned out light and lovley... So there are ways ... and research is allways fun ! I think its wonderful that Cat takes the time to share her recipies with us here ! She poo-pooed me once for saying that, but I have had recipes given to me , when I have asked , that have been wrong.. and so have some of my friends. Some folks are not as generious with theirs... I don't understand that.. but they are ! So to me.. I think its very nice that she does In Service to the Dream, Paula |
| Posted by: Therasa 30-Nov-2003, 03:04 PM |
Arianrhod- I know what you mean. My great grandpa was a cook out in the bush for the loggers. His recipies are really hard to understand. And seeing as he stopped schooling when he was in the fifth grade, the spelling is off, just a smidge..  But it's not too bad. Spelling is mostly what the sound of the word was. And the measures, they haven't been too bad. Like you said, cooking is easier than the baking if the measures aren't there. Take care |