Gingerbread-raisin scones - bon appetit
8 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 | (3/4 stick) chilled butter, cut into pieces |
| ¼ | cup | Milk |
| 1 | large | Egg |
| 3 | tablespoons | Light unsulfured molasses |
| 1 | teaspoon | Vanilla extract |
| ⅔ | cup | Raisins |
Directions
Preheat oven to 375'F. 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 dean, about 25 min- utes. Serve warm or at room temperature.
Bon Appetit/January/1994 Scanned & edited by Di Pahl & <gg>