 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
These are so fantastic. If you love gingerbread, these are the perfect Sunday morning treat. My husband says they taste just like gingerbread men. A lot of scones come out dry and crumbly, but these are light and moist and just plain yummy! Ingredients:
2 cups flour |
1/3 cup pakced brown sugar |
1 tablespoon baking powder |
3/4 teaspoon cinnamon |
3/4-1 teaspoon ground ginger (to your taste) |
1/8 teaspoon ground cloves |
6 tablespoons chilled butter |
1/4 cup milk |
1 egg |
3 tablespoons molasses |
1 teaspoon vanilla |
2/3 cup raisins |
cinnamon sugar |
Directions:
1. Preheat oven to 375.
2. If using a baking stone, place in oven now.
3. Mix dry ingredients together.
4. Add butter and blend using a pastry blender until the mixture looks like coarse crumbs (alternatively, do this step in a food processor).
5. In a separate bowl, beat together milk, egg, molasses and vanilla.
6. Add flour mixture and raisins to the milk mixture.
7. Stir gently, just until dough forms.
8. Form dough into a ball.
9. On a lightly floured surface, pat dough into a 1 inch thick round.
10. Cut into 8 wedges.
11. Pour cinnamon sugar into a shallow bowl.
12. Press tops of wedges into cinnamon sugar.
13. Place wedges on baking stone or on a greased baking sheet.
14. Bake until a toothpick inserted in the center comes out clean, about 25 minutes.
15. NOTE: Scones in general do not rise much and will come out dense, but not hard. Do not expect them to have the same texture as muffins or biscuits.
|
|