Categories: Breakfast, Scones

Ingredients

• 2 cups all-purpose flour
• 1/3 cup packed dark brown sugar
• 2 teaspoons baking powder
• 1/8 teaspoon baking soda
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/3 cup unsalted butter, chilled
• 1 large egg
• 3 tablespoons molasses
• 3 tablespoons milk
• 1 teaspoon vanilla extract
• 1/2 cup golden raisin

Directions

1. Preheat oven to 375°; lightly butter a 10-inch diameter circle in the center of a baking sheet.

2. In a bowl, stir the flour, brown sugar, baking powder, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.

3. Cut the butter into ½ inch cubes and distribute them over the flour mixture.

4. With a pastry blender, cut in the butter until the mixture resembles coarse crumbs.

5. In another bowl, stir the egg, molasses, milk, and vanilla together; add the egg mixture to the flour mixture; stir to combine (the dough will be sticky).

6. Stir in the raisins.

7. With lightly floured hands, pat the dough into an 8-inch diameter circle in the center of the prepared baking sheet.

8. With a serrated knife, cut into 8 wedges.

9. Bake 20-25 minutes or until a cake tester comes out clean.

10. Remove baking sheet to a wire rack to cook for 5 minutes; using a spatula, transfer the scones to the wire rack to cool; recut into wedges; serve warm.

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