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 |