Gingerbread-Raisin Scones
Serves: 2
Santos Walker
1 January 1970
Based on User reviews:
55
Spice
60
Sweetness
58
Sourness
38
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2 cups
All-Purpose Flour1 tbsp
Baking Powder3 tsp
Ground Cinnamon1 tsp
Ground Ginger1 tsp
Ground Cloves1 cup
Milk1 large
Egg1 tsp
Vanilla Extract2 cup
RaisinDirections:
1
Preheat oven to 375°F
2
Lightly grease baking sheet
3
Blend first 6 ingredients in processor
4
Add butter and process until mixture resembles coarse meal
5
Beat milk, egg, molasses and vanilla to blend in large bowl
6
Add flour mixture and raisins; stir gently until dough forms
7
Gather dough into ball
8
On lightly floured surface, press dough into 1-inch-thick round
9
Cut round into 8 wedges
10
Place on prepared baking sheet
11
Bake until toothpick inserted into center comes out clean, about 25 minutes
12
Serve warm or at room temperature
13
Preheat oven to 375°F
14
Lightly grease baking sheet
15
Blend first 6 ingredients in processor
16
Add butter and process until mixture resembles coarse meal
17
Beat milk, egg, molasses and vanilla to blend in large bowl
18
Add flour mixture and raisins; stir gently until dough forms
19
Gather dough into ball
20
On lightly floured surface, press dough into 1-inch-thick round
21
Cut round into 8 wedges
22
Place on prepared baking sheet
23
Bake until toothpick inserted into center comes out clean, about 25 minutes
24
Serve warm or at room temperature