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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This recipe was created for Thanksgiving weekend with family members who were trying to be more health conscious, but I wanted the flavor to still be there. The candied ginger gives these scones a special zing!Rebecca Guffey, Apex, North Carolina Ingredients:
2 cups biscuit/baking mix |
2 tablespoons sugar |
1 teaspoon ground cinnamon |
1/4 teaspoon ground ginger |
1/4 teaspoon ground nutmeg |
2/3 cup half-and-half cream |
1/2 cup golden raisins |
2 tablespoons chopped crystallized ginger |
additional half-and-half cream and sugar |
Directions:
1. In a large bowl, combine the biscuit mix, sugar, cinnamon, ginger and nutmeg. Stir in cream just until moistened. Stir in raisins and ginger.
2. Turn onto a floured surface; knead 10 times. Transfer dough to a greased baking sheet. Pat into a 9-in. circle. Cut into eight wedges, but do not separate. Brush tops lightly with additional cream; sprinkle with additional sugar.
3. Bake at 425° for 12-15 minutes or until golden brown. Serve warm. Yield: 8 scones.
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