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MUFFIN &
SCONE RECIPES:
Gingerbread Scones
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Gingerbread Scones |
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Nice fall
breakfast treat...
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2
cups |
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all-purpose flour |
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1/3
cup |
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packed dark brown sugar |
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1
Tbs |
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baking powder |
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¾
tsp |
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ground cinnamon |
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½
tsp |
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ground ginger |
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1/8
tsp |
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ground cloves |
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6
Tbs |
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(¾
stick) chilled butter, cut into pieces |
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¼
cup |
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milk |
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1
large |
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egg |
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3
Tbs |
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light unsulphured molasses |
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1
tsp |
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vanilla extract |
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2/3
cup |
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raisins or dried cranberries (optional) |
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coarse sugar, for sprinkling over scones |
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1 |
Preheat oven
to 375°F. Lightly grease baking sheet. |
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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). |
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3 |
Place on
prepared baking sheet. If desired, sprinkle with
coarse sugar. |
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4 |
Bake about
25 minutes, or until toothpick inserted into
center comes out clean. Serve warm or at room
temperature. |
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Servings: 8 |
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