GINGERBREAD SCONES
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2 cups all-purpose flour
1/3 cup packed dark brown sugar
1 Tbs baking powder
¾ tsp ground cinnamon
½ tsp ground ginger
1/8 tsp ground cloves
6 Tbs (¾ stick) chilled butter, cut into pieces
¼ cup milk
1 large egg
3 Tbs light unsulphured molasses
1 tsp vanilla extract
2/3 cup raisins or dried cranberries (optional)
coarse sugar, for sprinkling over scones
1. Preheat oven to 375°F. Lightly grease baking sheet.
2. 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 dried fruit (if using); 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, (OR pat the dough into circles and cut with a cookie cutter).
3. Place on prepared baking sheet. If desired, sprinkle with coarse sugar.
4. Bake about 25 minutes, or until toothpick inserted into center comes out clean. Serve warm or at room temperature.
Servings: 8
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