Gingerbread Scones

DIRECTIONS

• 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.