1/2 C. golden raisins
2 C. unbleached flour
1/3 C. brown sugar, firmly packed
2 t. baking powder
1/8 t. baking soda
1/2 t. ground ginger
1/2 t. ground cinnamon
1/8 t. ground cloves
1/8 t. nutmeg
1/2 t. salt
1/3 C. unsalted butter, cold
1 large egg
3 T. molasses
3 T. milk
1 t. vanilla
To make scones:
Preheat oven to 375° F.
In bowl, cover raisins with water to soak while preparing scone
ingredients. In large bowl, stir together flour, brown sugar, baking powder,
baking soda, ginger, cinnamon, cloves, nutmeg and salt. Using fingers or pastry
blender, cut butter into flour mixture until crumbly. Drain raisins. Let stand
to get rid of excess water. Fold raisins into flour mixture.
In small bowl, whisk together egg, molasses, milk and vanilla.
Gently fold egg mixture into flour mixture. Do not overmix. (Note: Dough will be
To bake scones:
Pat dough into 8-inch springform pan. Place on baking sheet. (Or use ice cream
scoop to drop dough onto baking sheet lined with parchment paper.)
Bake for 20 to 25 minutes. Cool. If baked in a springform pan,
use serrated knife to cut into 8 wedges.
Makes 8 scones.