Recipe by lazyme
From Biscuits and Scones by Elizabeth Alston. I haven't tried these yet but I love gingerbread and these sound good.
Top Review by Dans La Lune
As far as spice flavor, molasses flavor, and texture these are wonderful! However they are very much lacking sugar and a pinch of salt. My favorite recipe for basic scones uses 5 tablespoons of sugar, so since there is molasses in this recipe I will try 3 tablespoons of sugar next time. Thanks for a great recipe!
- 78.07 ml milk
- 78.07 ml light molasses
- 473.18 ml all-purpose flour
- 9.85 ml baking powder
- 1.23 ml baking soda
- 4.92 ml ground cinnamon
- 4.92 ml ground ginger
- 1.23 ml ground cloves
- 103.53 ml unsalted butter, cold, cut into pieces
Directions See How It's Made
- Heat the oven to 425 degrees F.
- Measure milk in a glass cup measure; add molasses to the 2/3 cup mark and stir to blend.
- Mix dry ingredients in a large bowl.
- Add butter and cut in with a pastry blender or rub in with your fingers until the mixture looks like fine granules.
- Stir milk mixture and add; stir with a fork to form a smooth, rather soft dough.
- Turn out dough onto a lightly floured surface and give 10-12 kneads.
- Cut dough in half.
- Knead each half briefly into a ball; turn smooth side up and place on an ungreased cookie sheet.
- Pat each piece of dough into a 5-inch circle; cut into 6-8 wedges; leave sides touching.
- Bake about 10 minutes or until medium brown.
- Do not overbake.
- Cool loosely wrapped in a cloth on a wire rack.
- Makes 12 to 16 scones.