*blows off the dust*
Wow, it's been a while. I need to come back here more often.
(from Simply Scones by Leslie Weiner and Barbara Albright)
2 cups all-purpose flour
⅓ cup firmly packed dark brown sugar
2 teaspoons baking powder
⅛ teaspoon baking soda
½ teaspoon ground ginger
⅛ teaspoon ground cloves
⅛ teaspoon ground nutmeg
½ teaspoon salt
⅓ cup unsalted butter, chilled
1 large egg
3 tablespoons molasses
3 tablespoons milk
1 teaspoon vanilla extract
½ cup golden raisins (optional)
Preheat oven to 375̊ F. Lightly butter a 10-inch diameter circle in the center of a baking sheet.
In a large bowl, stir together the flour, brown sugar, baking powder, baking soda, ginger, cloves, nutmeg and salt. Cut the butter into ½ inch cubes and distribute the cubes over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs. In a small bowl, stir together the egg, molasses, milk and vanilla extract. Add the egg mixture to the flour mixture and stir to combine. The dough will be sticky. Stir in the raisins, if using.
With lightly floured hands, pat the dough into an 8 inch diameter circle in the center of the prepared baking sheet. With a serrated knife, cut into eight wedges. Bake 20 to 25 minutes or until a cake tester or toothpick inserted into the center comes out clean. Remove the baking sheet to a wire rack and cool for five minutes. Using a spatula, remove the scones to a wire rack to cool. Recut into wedges if necessary. Serve warm, or store the scones in an airtight container at room temperature.
Add more ginger to taste (I found the recipe as written a little “meh,” so I doubled the ginger in the second batch).
Instead of cutting the scones into wedges, line the baking sheet with foil and drop lumps of the dough onto it with a ⅓ measuring cup; this yields about 8 “cookie-shaped” scones. Bake as directed above, or until a toothpick inserted in the center of a scone comes out clean.
Add more dried fruit than just the raisins. I added diced dried pears and diced dried apricots to the second batch I made.