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.

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