Gingerbread-raisin scones
1 servings
Ingredients
| Quantity | 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 |
| ; (3/4 stick) | ||
| ¼ | cup | Milk |
| 1 | large | Egg |
| 3 | tablespoons | Light unsulfured molasses |
| 1 | teaspoon | Vanilla extract |
| ⅔ | cup | Raisins |
Directions
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
Converted by MC_Buster.
Converted by MM_Buster v2.0l.