Gingerbread Scones
 
richard & karen greene 
 
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)
 
preheat oven to 375 degrees f. lightly butter a 10 inch diameter circle 
in the center of a baking sheet. 
 
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. 
 
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. 
 
 
-- 
(ID: 4065) Mirror: rec.food.recipes: Sat, Jan 8, 2005


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