Gingerbread Scones with Lemon Glaze

• Vegetarian

• Produce

  • 1/4 cup Cranberries, sweetened dried
  • 1 tsp Ginger, ground

• Condiments

  • 1 tbsp Lemon juice, fresh
  • 3 tbsp Molasses

• Baking & Spices

  • 2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1 tsp Cinnamon, ground
  • 1/4 cup Granulated sugar
  • 1/4 tsp Nutmeg, ground
  • 1/3 cup Powdered sugar
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 Cooking spray

• Dairy

  • 1/3 cup 1% low-fat milk
  • 1/3 cup Butter

Found on myrecipes.com

Description

Directions

• Preheat oven to 425°. . 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). . 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. . While scones bake, combine powdered sugar and lemon juice in a small bowl; stir well. Drizzle glaze over warm scones. Serve warm. Note: Cut scones with a sharp chef s knife coated with cooking spray.