Recipe by caetb
These are so fantastic. If you love gingerbread, these are the perfect Sunday morning treat. My husband says they taste just like gingerbread men. A lot of scones come out dry and crumbly, but these are light and moist and just plain yummy!
- 2 cups flour
- 1⁄3 cup pakced brown sugar
- 1 tablespoon baking powder
- 3⁄4 teaspoon cinnamon
- 3⁄4-1 teaspoon ground ginger (to your taste)
- 1⁄8 teaspoon ground cloves
- 6 tablespoons chilled butter
- 1⁄4 cup milk
- 1 egg
- 3 tablespoons molasses
- 1 teaspoon vanilla
- 2⁄3 cup raisins
- cinnamon sugar
Directions See How It's Made
- Preheat oven to 375.
- If using a baking stone, place in oven now.
- Mix dry ingredients together.
- Add butter and blend using a pastry blender until the mixture looks like coarse crumbs (alternatively, do this step in a food processor).
- In a separate bowl, beat together milk, egg, molasses and vanilla.
- Add flour mixture and raisins to the milk mixture.
- Stir gently, just until dough forms.
- Form dough into a ball.
- On a lightly floured surface, pat dough into a 1 inch thick round.
- Cut into 8 wedges.
- Pour cinnamon sugar into a shallow bowl.
- Press tops of wedges into cinnamon sugar.
- Place wedges on baking stone or on a greased baking sheet.
- Bake until a toothpick inserted in the center comes out clean, about 25 minutes.
- NOTE: Scones in general do not rise much and will come out dense, but not hard. Do not expect them to have the same texture as muffins or biscuits.