Gingerbread Scones
Richard & Karen Greene
2 cup all-purpose flour
1/3 cup firmly packed dark brown sugar
2 tsp baking powder
1/8 tsp baking soda
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp ground nutmeg
1/2 tsp salt
1/3 cup unsalted butter, chilled
1 lg. egg
3 Tbsp molasses
3 Tbsp milk
1 tsp vanilla
1/2 cup golden raisins (optional)
Preheat oven to 375 degrees F. Lightly butter a 10 inch diameter circle
in the center of a baking sheet.
In a large bowl, stir together the flour, brown sugar, baking powder,
baking soda, ginger, cinnamon, cloves nutmeg, and salt. Cut the butter
into 1/2 inch cubes and distribute them over the flour mixture. With a
pastry blender or two knives used in scissors fashion, cut in the butter
until the mixture resembles coarse crumbs. In a small bowl, stir
together the egg, molasses, milk, and vanilla. Add the egg mixture to
the flour mixture and stir to combine. The dough will be sticky. Stir
in the raisins, if desired.
With lightly floured hands, pat the dough into an 8 inch diameter circle
in the center of the prepared baking sheet. With a serrated knife, cut
into 8 wedges. Bake 20 to 25 minutes or until a cake tester or a
toothpick inserted into the center comes out clean. Remove the baking
sheet to a wire rack and cool for 5 minutes. Using a spatula, transfer
the scones to a wire rack to cool. recut into wedges, if necessary.
Serve warm. Makes 8 scones.
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