Ginger Scones

Ginger Scones

1/2 C. golden raisins

2 C. unbleached flour

1/3 C. brown sugar, firmly packed

2 t. baking powder

1/8 t. baking soda

1/2 t. ground ginger

1/2 t. ground cinnamon

1/8 t. ground cloves

1/8 t. nutmeg

1/2 t. salt

1/3 C. unsalted butter, cold

1 large egg

3 T. molasses

3 T. milk

1 t. vanilla

To make scones:
Preheat oven to 375° F.

In bowl, cover raisins with water to soak while preparing scone ingredients. In large bowl, stir together flour, brown sugar, baking powder, baking soda, ginger, cinnamon, cloves, nutmeg and salt. Using fingers or pastry blender, cut butter into flour mixture until crumbly. Drain raisins. Let stand to get rid of excess water. Fold raisins into flour mixture.

In small bowl, whisk together egg, molasses, milk and vanilla. Gently fold egg mixture into flour mixture. Do not overmix. (Note: Dough will be sticky.)

To bake scones:
Pat dough into 8-inch springform pan. Place on baking sheet. (Or use ice cream scoop to drop dough onto baking sheet lined with parchment paper.)

Bake for 20 to 25 minutes. Cool. If baked in a springform pan, use serrated knife to cut into 8 wedges.

Makes 8 scones.