Gingerbread Scones with Lemon Glaze |
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Prep Time: 13 Minutes Cook Time: 10 Minutes |
Ready In: 23 Minutes Servings: 8 |
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Serve these scones fresh out of the oven for a special holiday treat. A light drizzle of lemon glaze is just the boost of decadence they need. Ingredients:
2 cups all-purpose flour |
1/4 cup granulated sugar |
2 teaspoons baking powder |
1 teaspoon ground ginger |
1 teaspoon ground cinnamon |
1/4 teaspoon salt |
1/4 teaspoon ground nutmeg |
1/3 cup chilled butter, cut into small pieces |
1/4 cup sweetened dried cranberries |
1/3 cup 1% low-fat milk |
3 tablespoons molasses |
cooking spray |
1/3 cup powdered sugar |
1 tablespoon fresh lemon juice |
Directions:
1. Preheat oven to 425°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in cranberries. Add milk and molasses, stirring with a fork (mixture will be very crumbly).
3. Turn dough out onto an unfloured surface, and knead until dry ingredients are moist. Pat dough into a 7-inch circle; cut into 8 wedges. Place wedges on a baking sheet coated with cooking spray. Bake at 425° for 10 minutes or until bottoms are lightly browned.
4. While scones bake, combine powdered sugar and lemon juice in a small bowl; stir well. Drizzle glaze over warm scones. Serve warm.
5. Note: Cut scones with a sharp chef 's knife coated with cooking spray.
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