ginger scones
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1/2 cup | golden raisins |
2 cup | unbleached flour |
1/3 cup | brown sugar, firmly packed |
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 | nutmeg |
1/2 tsp | salt |
1/3 cup | unsalted butter, cold |
1 large | egg |
3 Tbsp | molasses |
3 Tbsp | milk |
1 tsp | vanilla |
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to make scones: |
preheat oven to 375° f. |
in bowl, cover raisins with water to soak while preparing scone |
ingredients. in large bowl, stir together flour, brown sugar, baking |
powder, baking soda, ginger, cinnamon, cloves, nutmeg and salt. using |
fingers or pastry blender, cut butter into flour mixture until crumbly. |
drain raisins. let stand to get rid of excess water. fold raisins into |
flour mixture. |
in small bowl, whisk together egg, molasses, milk and vanilla. gently |
fold egg mixture into flour mixture. do not overmix. (note: dough will |
be sticky.) |
to bake scones: |
pat dough into 8-inch springform pan. place on baking sheet. (or use |
ice cream scoop to drop dough onto baking sheet lined with parchment |
paper.) |
bake for 20 to 25 minutes. cool. if baked in a springform pan, use |
serrated knife to cut into 8 wedges. |
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makes 8 scones. |
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source: http://www.thatsmyhome.com/hannahs/scones/ginger.htm |
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(ID: 75107) Mirror: rec.food.recipes: Sat, Jan 8, 2005 |