Gingerbread Scones

1. 1

   Preheat oven to 375; lightly butter a 10-inch diameter circle in the center of a baking sheet.

2. 2

   In a bowl, stir the flour, brown sugar, baking powder, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.

3. 3

   Cut the butter into 1/2 inch cubes and distribute them over the flour mixture.

4. 4

   With a pastry blender, cut in the butter until the mixture resembles coarse crumbs.

5. 5

   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).

6. 6

   Stir in the raisins.

7. 7

   With lightly floured hands, pat the dough into an 8-inch diameter circle in the center of the prepared baking sheet.

8. 8

   With a serrated knife, cut into 8 wedges.

9. 9

   Bake 20-25 minutes or until a cake tester comes out clean.

10. 10

    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.

No additional tips available.