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GINGERBREAD SCONES Recipe

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This recipe for GINGERBREAD SCONES is from Clan Uisdean Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
⅓ cup Milk
⅓ cup Light molasses
2 cups All-purpose flour
¼ teaspoon Baking soda
1 teaspoon Ground cinnamon
1 teaspoon Ground ginger
¼ teaspoon Ground cloves
7 tablespoons Cold unsalted butter, cut up
Directions:
Directions:
Heat oven to 425 degrees. Measure milk in a glass cup measure; add molasses to the ⅔ cup mark and stir to blend. Mix dry ingredients in a large bowl. Add butter and cut in with a pastry blender or rub in with your fingers, until mixture looks like fine granules. Stir in milk mixture. Stir with a fork to form a smooth, rather soft dough. Turn out dough onto a lightly floured surface and give 10 to 12 kneads. Cut dough in half. Knead each half briefly into a ball, turn to smooth side up, and place on an un-greased cookie sheet. Pat each piece of dough into a 5 inch circle; cut into 6 or 8 wedges; leave sides touching. Bake about 10 minutes or until medium brown. Do not over-bake. Cool, loosely wrapped in a cloth, on a wire rack. Serve with lemon curd and clotted cream or whipped cream which has crushed lemon drop mixed in.

 

 

 

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