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>

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