Gingerbread-raisin scones

Yield: 1 servings

Measure Ingredient
2 cups All purpose flour
⅓ cup Packed dark brown sugar
1 tablespoon Baking powder
¾ teaspoon Ground cinnamon
½ teaspoon Ground ginger
⅛ teaspoon Ground cloves
6 tablespoons Chilled butter; cut into pieces
\N \N ; (3/4 stick)
¼ cup Milk
1 large Egg
3 tablespoons Light unsulfured molasses
1 teaspoon Vanilla extract
⅔ cup Raisins

Preheat oven to 375F. Lightly grease baking sheet. Blend first 6 ingredients in processor. Add butter and process until mixture resembles coarse meal. Beat milk, egg, molasses and vanilla to blend in large bowl.

Add flour mixture and raisins; stir gently until dough forms. Gather dough into ball. On lightly floured surface, press dough into 1-inch-thick round.

Cut round into 8 wedges. Place on prepared baking sheet.

Bake until toothpick inserted into center comes out clean, about 25 minutes. Serve warm or at room temperature.

Makes 8.

Bon Appetit January 1994

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Converted by MM_Buster v2.0l.

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