Gingerbread Scones

• Vegetarian

• Produce

  • 1/2 tsp Ginger, ground
  • 2/3 cup Raisins or dried cranberries

• Refrigerated

  • 1 Egg, large

• Condiments

  • 3 tbsp Molasses

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tbsp Baking powder
  • 1/3 cup Brown sugar, packed dark
  • 3/4 tsp Cinnamon, ground
  • 1/8 tsp Cloves, ground
  • 1 Sugar, coarse
  • 1 tsp Vanilla extract

• Dairy

  • 6 tbsp Butter
  • 1/4 cup Milk

Found on recipegirl.com

Ingredients

• 2 cups all-purpose flour
• 1/3 cup packed dark brown sugar
• 1 tablespoon baking powder
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 6 tablespoons (3/4 stick) chilled butter, cut into pieces
• 1/4 cup milk
• 1 large egg
• 3 tablespoons molasses
• 1 teaspoon vanilla extract
• 2/3 cup raisins or dried cranberries (optional)
• coarse sugar, for sprinkling over scones

Directions

• Preheat oven to 375°F. Lightly grease a baking sheet or line with parchment paper. Blend the first 6 ingredients in food processor. Add the butter and process until the mixture resembles coarse meal. Beat milk, egg, molasses and vanilla to blend in large bowl. Add flour mixture and dried fruit (if using); stir gently until dough forms. Gather the dough into a ball. On lightly floured surface, press dough into a 1-inch-thick round. Cut the round into 8 wedges, (OR pat the dough into a circle and cut with a cookie cutter). Place on the prepared baking sheet. If desired, sprinkle with coarse sugar. Bake about 25 minutes, or until toothpick inserted into the center comes out clean. Serve warm or at room temperature.