GINGERBREAD-RAISIN SCONES

Gingerbread-Raisin Scones image

Provided by Heidi Dalzell

Yield Makes 8

Number Of Ingredients 12

2 cups all purpose flour
1/3 cup packed dark brown sugar
1 tablespoon baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
6 tablespoons (3/4 stick) chilled butter, cut into pieces
1/4 cup milk
1 large egg
3 tablespoons light unsulfured molasses
1 teaspoon vanilla extract
2/3 cup raisins

Steps:

Preheat oven to 375°F. Lightly grease baking sheet. Blend first 6 ingredients in processor. Add butter and process until mixture resembles coarse meal. Beat milk, egg, molasses and vanilla to blend in large bowl. Add flour mixture and raisins; stir gently until dough forms. Gather dough into ball. On lightly floured surface, press dough into 1-inch-thick round. Cut round into 8 wedges. Place on prepared baking sheet.
Bake until toothpick inserted into center comes out clean, about 25 minutes. Serve warm or at room temperature.