Treacle Farls

I've made these before, but this time I used blackstrap molasses in place of treacle/golden syrup-and they were superb. I don't think I would ever bake them another way again. Honestly, I always say that I should make them more often, and then don't. Now that I've happened upon the blackstrap molasses revelation, I likely will be putting this lovely bread into regular menu rotation.

Cheddar Topped Herbed Scones

These are one of the best things I make, and I've been making them for years. I adapted them from an old soda bread recipe.

You Will Need:

2 cups all purpose flour
3/4 teaspoon salt
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon dried thyme
1 cup buttermilk
1 egg, beaten
1 cup shredded cheddar cheese

Preheat oven to 425 degrees F. Grease a baking sheet.

Mix dry ingredients and then slowly add the milk-you may not need it all. Work as little as possible until combined. Turn out on a floured surface and pat into a rectangle. Cut into triangles. Place each piece on baking sheet and brush with beaten egg. Top with cheese.

Bake about 20 minutes, checking frequently., The tops should begin to bubble and colour and the bottoms darken. This will vary depending on how large you cut them. Remove to a rack to cool. Best served the day they are made.