Gingerbread Raisin Scones

My last scone recipe! For...... now!

I have made some edits from the reviewers on Epicurious, so the recipe reflects what I did and is just a little bit different from the one at the link below. Also, the Epicurious people all hate raisins and lurve candied ginger, so that is an option for the future. They also suggest using 1/2 whole wheat flour, but as I was out I wasn't able to try this.

I ended up freezing these scones for at least a month before I ate them and they got rather flat from being squished in the freezer and then I cooked the first one too long and burned the edges a bit. So it's hard to tell how much I would love these fresh. The flavor was quite good-- just like a big gingerbread cookie-- and I actually liked the raisins, even if the texture suffered from the flattening above. I think these deserve another chance-- perhaps I'll make them again closer to Christmas.

From Epicurious:

http://www.epicurious.com/recipes/food/views/Gingerbread-Raisin-Scones-1109

Ingredients:

2 C. all-purpose flour

1/3 C. packed dark brown sugar

1 T. baking powder

2 tsp. ground cinnamon

1 1/2 tsp. ground ginger

1/4 tsp. ground cloves

6 T. chilled unsalted butter, cut into pieces

1/3 C. milk

1 large egg

3 heaping T. light unsulfured molasses

1 tsp. vanilla extract

2/3 - 1 C. raisins (I used baking raisins)

Directions:

1) Preheat oven to 375F. Lightly grease baking sheet or cover with parchment paper. Blend first six ingredients together. Add butter and cut in or use food processor until mixture resembles coarse meal. Add raisins and stir until raisins are lightly coated with flour.

2) Beat milk, egg, molasses, and vanilla in smaller bowl. Add wet ingredients into flour mixture, stirring just enough to thoroughly wet dry ingredients.

3) Gather dough into ball. On lightly floured surface, press dough into 1-inch-thick round. Cut round into 8 wedges. Bake for 20-25 minutes.

Note: The Epicurious reviewers all liked brushing the tops of these with milk and then sprinkling on cinnamon sugar or lots of white sugar, so I did that and then froze them so they probably weren't as pretty as they might have been unfrozen. Sprinkling with turbinado sugar might also be fun.