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Ingredients
| all-purpose flour (unsifted): 2 cups |
| dark brown sugar (packed): 1/3 cup |
| baking powder: 2 tsp |
| baking soda: 1/8 tsp |
| ground ginger: 1/2 tsp |
| ground cinnamon: 1/2 tsp |
| ground cloves: 1/8 tsp |
| ground nutmeg: 1/8 tsp |
| salt: 1/2 tsp |
| unsalted butter: 1/3 cup (chilled) |
| eggs: 1 (large) |
| molasses: 3 Tbl |
| 2% milk: 3 Tbl |
| vanilla extract: 1 tsp |
| golden seedless raisins (not packed): 1/2 cup |
Gingerbread Scones
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
25 min -
Servings
8 serving(s)
Tags
- Preheat oven to 375°; lightly butter a 10-inch diameter circle in the center of a baking sheet.
- In a bowl, stir the flour, brown sugar, baking powder, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
- Cut the butter into ½ inch cubes and distribute them over the flour mixture.
- With a pastry blender, cut in the butter until the mixture resembles coarse crumbs.
- In another bowl, stir the egg, molasses, milk, and vanilla together; add the egg mixture to the flour mixture; stir to combine (the dough will be sticky).
- Stir in the raisins.
- With lightly floured hands, pat the dough into an 8-inch diameter circle in the center of the prepared baking sheet.
- With a serrated knife, cut into 8 wedges.
- Bake 20-25 minutes or until a cake tester comes out clean.
- Remove baking sheet to a wire rack to cook for 5 minutes; using a spatula, transfer the scones to the wire rack to cool; recut into wedges; serve warm.