Teri’s Gingerbread-Raisin Scones

Teri’s Gingerbread-Raisin Scones
Yields 8
  1. 2 cups flour
  2. 1/3 cup brown sugar
  3. 1 Tablespoon baking powder
  4. 3/4 teaspoon cinnamon
  5. 1/2 teaspoon ginger
  6. 1/8 teaspoon cloves
  7. 6 Tablespoons chilled butter, cut into pieces
  8. 1/4 cup milk
  9. 1 egg
  10. 3 Tablespoons molasses
  11. 1 teaspoon vanilla
  12. 2/3 cup raisins
  1. Preheat oven to 375 degrees. Place parchment on baking sheet. Blend first 6 ingredients in processor or with pastry blender until mixture resembles coarse meal. Beat milk, egg, molasses and vanilla to blend in large bowl.
  2. Add flour mixture and raisins; stir gently until dough forms. Gather dough into ball. On lightly floured surface, press dough into 1” thick round. Cut round into 8 wedges. Place on parchment lined baking sheet.
  3. Bake until toothpick inserted into center comes out clean, about 25 mins.
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