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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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From Biscuits and Scones by Elizabeth Alston. I haven't tried these yet but I love gingerbread and these sound good. Ingredients:
1/3 cup milk |
1/3 cup light molasses |
2 cups all-purpose flour |
2 teaspoons baking powder |
1/4 teaspoon baking soda |
1 teaspoon ground cinnamon |
1 teaspoon ground ginger |
1/4 teaspoon ground cloves |
7 tablespoons unsalted butter, cold, cut into pieces |
Directions:
1. Heat the oven to 425 degrees F.
2. Measure milk in a glass cup measure; add molasses to the 2/3 cup mark and stir to blend.
3. Mix dry ingredients in a large bowl.
4. Add butter and cut in with a pastry blender or rub in with your fingers until the mixture looks like fine granules.
5. Stir milk mixture and add; stir with a fork to form a smooth, rather soft dough.
6. Turn out dough onto a lightly floured surface and give 10-12 kneads.
7. Cut dough in half.
8. Knead each half briefly into a ball; turn smooth side up and place on an ungreased cookie sheet.
9. Pat each piece of dough into a 5-inch circle; cut into 6-8 wedges; leave sides touching.
10. Bake about 10 minutes or until medium brown.
11. Do not overbake.
12. Cool loosely wrapped in a cloth on a wire rack.
13. Makes 12 to 16 scones.
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