GingerBread Scones

Gingerbread Scones

Ingredients:

2-1/4

Cup

All-purpose flour

1

Teaspoon

Baking powder

Teaspoon

Baking soda

1

Teaspoon

Cinnamon

Teaspoon

Ginger

Teaspoon

Allspice

Teaspoon

Nutmeg

Cup

Butter

Cup

Raisins

1/3

Cup

Molasses

Cup

Whipping cream

Lemon Butter

Cup

Butter

Cup

Sifted powdered sugar

1

Teaspoon

Grated lemon rind

1

Tablespoon

Lemon juice

Directions:

Combine first 7 ingredients; cut in butter with a pastry blender until mixture resembles coarse meal. Stir in raisins, Add molasses and whipping cream, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead lightly 4-5 times.

Roll dough to 1/2 thickness on a lightly floured surface, cut with a 2 biscuit cutter. Place on a lightly greased baking sheet. Bake at 425 oven for 8-10 min or until lightly browned. Serve with lemon butter

Lemon Butter: Combine butter, sifted powdered sugar, lemon rind and lemon juice , stirring until blended.

 

Yields

2 dozen

 

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