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    Gingerbread-Raisin Scones


    Source of Recipe


    Bon Appetit, January '94

    List of Ingredients




    2 cups Flour
    1/3 cup Dark brown sugar -- packed
    1 tablespoon Baking powder
    3/4 teaspoon Cinnamon
    1/2 teaspoon Ginger
    1/8 teaspoon Cloves
    6 tablespoons Chilled butter -- cut pieces
    1/4 cup Milk
    1 large Egg
    3 tablespoons Light unsulfured molasses
    1 teaspoon Vanilla extract
    2/3 cup Raisins

    Recipe



    Preheat oven to 375. Lightly grease baking sheet. Blend first 6 ingredients in processor. Add butter and process until mixture resembles coarse meal. Beat milk, egg, molasses, and vanilla to blend in large bowl. Add flour mixture and raisins; gently stir until dough forms. Gather dough into ball. On lightly floured surface, press dough into 1-inch thick round. Cut into 8 wedges. Place on prepared baking sheet. Bake until toothpick inserted into center comes out clean, about 25 min. Serve warm or at room temperature. Makes 8

 

 

 

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