<http://schema.org/recipeInstructions>
" Heat oven to 425\u00B0F. Lightly grease a 17 x 14-inch cookie sheet. Mix flour, cornmeal, baking powder, baking soda and salt in a medium bowl. Cut in butter with a pastry blender or rub in butter with fingertips until mixture resembles coarse crumbs. Stir in currants. Whisk buttermilk, molasses and egg just to blend. Add to flour mixture and stir with a fork until mixture comes together. Turn dough out onto a lightly floured surface and knead 3 or 4 times. Shape into a ball and cut in half. On prepared cookie sheet, pat each portion into a 6-inch circle, leaving a 2- to 3-inch space around each circle. Cut each circle in 6 wedges with a floured, long, sharp knife. (Do not separate wedges.) Press pine nuts decoratively into each wedge. Bake 12 to 14 minutes until risen, tops look dry and pick inserted near center comes out clean. Remove to a wire rack to cool completely before recutting wedges."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a9862/cornmeal-molasses-scones-120601/>