Diana's Desserts - www.dianasdesserts.com

Gingerbread Scones

Servings: 8 scones
I frequently make these scones for brunch, gifts, or just when it's cold and dreary outside and I want something special. You may subtitute either dried cranberries or chopped dried cherries for the raisins if you like, which add a nice tanginess. Once I've made them for someone, I almost always get a request for the recipe.

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* (optional)
Coarse sugar, for sprinkling over scones

Preheat oven to 375°F (190°C). 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 (raisins are optional); 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, (OR pat the dough into circles and cut with a cookie cutter, it's neater and looks better than wedges.) Place on prepared baking sheet. If desired, sprinkle with coarse sugar.

Bake until toothpick inserted into center comes out clean, about 25 minutes. Serve warm or at room temperature.

*Note: Dried cranberries or chopped dried cherries may be substituted for the raisins in this recipe, but the dried fruit is optional. The scones are great with or without fruit.

Makes 8 scones.

Date: April 6, 2003