Gingerbread Scones
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| richard & karen greene |
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| 2 cup | all-purpose flour |
| 1/3 cup | firmly packed dark brown sugar |
| 2 tsp | baking powder |
| 1/8 tsp | baking soda |
| 1/2 tsp | ground ginger |
| 1/2 tsp | ground cinnamon |
| 1/8 tsp | ground cloves |
| 1/8 tsp | ground nutmeg |
| 1/2 tsp | salt |
| 1/3 cup | unsalted butter, chilled |
| 1 large | egg |
| 3 Tbsp | molasses |
| 3 Tbsp | milk |
| 1 tsp | vanilla |
| 1/2 cup | golden raisins (optional) |
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| preheat oven to 375 degrees f. lightly butter a 10 inch diameter circle |
| in the center of a baking sheet. |
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| in a large bowl, stir together the flour, brown sugar, baking powder, |
| baking soda, ginger, cinnamon, cloves nutmeg, and salt. cut the butter |
| into 1/2 inch cubes and distribute them over the flour mixture. with a |
| pastry blender or two knives used in scissors fashion, cut in the butter |
| until the mixture resembles coarse crumbs. in a small bowl, stir |
| together the egg, molasses, milk, and vanilla. add the egg mixture to |
| the flour mixture and stir to combine. the dough will be sticky. stir |
| in the raisins, if desired. |
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| with lightly floured hands, pat the dough into an 8 inch diameter circle |
| in the center of the prepared baking sheet. with a serrated knife, cut |
| into 8 wedges. bake 20 to 25 minutes or until a cake tester or a |
| toothpick inserted into the center comes out clean. remove the baking |
| sheet to a wire rack and cool for 5 minutes. using a spatula, transfer |
| the scones to a wire rack to cool. recut into wedges, if necessary. |
| serve warm. makes 8 scones. |
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| (ID: 4065) Mirror: rec.food.recipes: Sat, Jan 8, 2005 |