Title: Gingerbread-Raisin Scones
Categories: January 199
Yield: 1 servings

2 c All purpose flour
1/3 c Packed dark brown sugar
1 tb Baking powder
3/4 ts Ground cinnamon
1/2 ts Ground ginger
1/8 ts Ground cloves
6 tb Chilled butter; cut into
-pieces
; (3/4 stick)
1/4 c Milk
1 lg Egg
3 tb Light unsulfured molasses
1 ts Vanilla extract
2/3 c Raisins

Preheat oven to 375F. 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; 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. Place on prepared baking sheet.

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

Makes 8.

Bon Appetit January 1994

Converted by MC_Buster.

Converted by MM_Buster v2.0l.