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GINGERBREAD SCONES
2 cups flour
1/3 cup firmly packed brown sugar
2 tsp baking powder
1/8 tsp baking soda
1/2 tsp ground ginger
1/2 tsp cinnamon
1/8 tsp ground cloves
1/8 tsp ground nutmeg
1/2 tsp salt
1/3 cup unsalted butter, chilled
1 large egg
3 Tbsp molasses
3 Tbsp milk
1 tsp vanilla
1/2 cup golden raisins (optional)
Preheat oven to 350F. Lightly butter a 10" circle on a baking
sheet. In large bowl, stir together flour, brown sugar, baking
powder, baking soda, spices, and salt. Cut the butter into the
flour mixture, until it resembles course crumbs. In a small bowl,
stir together the egg, molasses, milk, and vanilla. Add egg mixture
to flour mixture and stir to combine. (You could add raisins here
if you want.)
With lightly floured hands, pat the dough into an 8" circle on the
prepared baking sheet. Cut into 8 wedges. Bake 20-25 minutes.
Let cool 5 minutes, then transfer to rack to cool (some more).
Recut into wedges, if necessary.
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Gingerbread 01