Gingerbread-Raisin Scones
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
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.
