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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 12 |
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If you are a fan of scones, and love gingerbread too, you really need to give these a try. Just made these the other day and they are delicious. ( Biscuits and Scones by: Elizabeth Alston) 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 cold, unsalted butter, cut up |
Directions:
1. Heat oven to 425 degrees. Measure milk in a glass cup measure; add molasses to the 2/3 cup mark and stir to blend
2. Mix dry ingredients in a large bowl. Add buttetr and cut in with a pastry blender or rub in with your fingers, until mixture looks like fine granuals. Stir milk mixture and add. Stir with a fork to form a smooth, rather soft dough.
3. Turn out dough onto a lightly floured surface and give 10 - 12 kneads. Cut dough in half. Knead each half briefly into a ball, turn smooth side up, and place on an un-greased cookie sheet. Pat each piece of dough into a 5-inch circle; cut into 6 - 8 wedges; leave sides touching. Bake about 10 minutes, or until medium brown. Do not overbake. Cool, loosely wrapped in a cloth, on a wire rack.
4. makes 12 - 16 scones
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