Gingerbread scones
Gingerbread scones
Ingredients/Components
- all-purpose flour - 2 c
- baking powder - 2 tsp
- baking soda - 1/4 tsp
- ground ginger - 1 tsp
- ground cinnamon - 1 tsp
- unsalted butter - 1/2 c
- molasses - 1/3 c
- milk - 1/3 c
How to make gingerbread scones:
Combine first 5 ingredients; cut in butter with pastry blender until mixture is crumbly. Combine molasses and milk. Add to flour mixture, stirring first until dry ingredients are moistened. Turn dough onto a lightly floured surface and knead lightly 4 or 5 times.Divide dough in half; shape each portion into a ball. Put each ball into a 5-inch circle on an ungreased baking sheet. Cut each circle into 6 wedges using a sharp knife; do not separate wedges. Bake at 425° for 10 to 12 minutes or until lightly browned. Serve warm. Yield: 1 dozen.
Recipe categories: Breads, Quick breads, Scones.
Rating:
Related ingredients:
flour, all-purpose flour, self-rising flour, butter or margarine, softened, finely chopped onion, dry yeast, medium potatoes, peeled and quartered, dried apricots, cut up, oil or 1 c, bran cereal, crushed
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