Today's Recipe 1/9/2012

Gingerbread Scones

Ingredients:

1/3 cup Milk, 1/3 light molasses, 2 cups all purpose flour, 2 teaspoons baking powder, 1/4 teaspoon baking soda, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, 1/4 teaspoon ground cloves, 7 tablespoons cold unsalted butter cut up.

Instructions

Heat oven to 425. Measure milk in glass cup measure add molasses to the 2/3 cup mark and stir to blend. Mix dry ingredients in large bowl add butter and cut in with a pastry blender or rub in with your fingers until mixture looks like fine granules. Stir milk mixture and add. Stir with fork to form a smooth rather soft dough. Turn out dough onto a lightly floured surface and give 10- 12 kneads. Cut dough in half. Knead each half briefly into a ball, turn smooth side up and place on an ungreased cookie sheet. Pat each piece of dough into a 5 inch circle cut into 6-8 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.