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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 10 |
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Serve with maple butter. Ingredients:
2 cups all-purpose flour |
1/3 cup packed dark brown sugar |
2 teaspoons baking powder |
1/8 teaspoon baking soda |
1/2 teaspoon ground ginger |
1/2 teaspoon ground cinnamon |
1/8 teaspoon ground cloves |
1/8 teaspoon ground nutmeg |
1/2 teaspoon salt |
1/3 cup unsalted butter, chilled |
1 large egg |
3 tablespoons molasses |
3 tablespoons milk |
1 teaspoon vanilla extract |
1/2 cup golden raisin |
Directions:
1. Preheat oven to 375°; lightly butter a 10-inch diameter circle in the center of a baking sheet.
2. In a bowl, stir the flour, brown sugar, baking powder, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
3. Cut the butter into 1/2 inch cubes and distribute them over the flour mixture.
4. With a pastry blender, cut in the butter until the mixture resembles coarse crumbs.
5. In another bowl, stir the egg, molasses, milk, and vanilla together; add the egg mixture to the flour mixture; stir to combine (the dough will be sticky).
6. Stir in the raisins.
7. With lightly floured hands, pat the dough into an 8-inch diameter circle in the center of the prepared baking sheet.
8. With a serrated knife, cut into 8 wedges.
9. Bake 20-25 minutes or until a cake tester comes out clean.
10. Remove baking sheet to a wire rack to cook for 5 minutes; using a spatula, transfer the scones to the wire rack to cool; recut into wedges; serve warm.
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