Wednesday, February 4, 2009

Gingerbread Scones

2 c. flour
1/3 c. firmly packed dark brown sugar
2 t. baking powder
1/8 t. baking soda
1/2 t. ground ginger
1/2 t. cinnamon
1/8 t. ground cloves
1/8 t. ground nutmeg
1/2 t. salt
1/3 c. butter, chilled
1 large egg
3 T. molasses
3 T. milk
1 t. vanilla

Preheat oven to 375 degrees. Lightly butter a 10" diameter circle in the center of a baking sheet.

Stir together the flour, brown sugar, baking powder, baking soda, spices, and salt. Cut the butter into 1/2" cubes and cut in with a pastry blender or two knives until mixture resembles coarse crumbs. In a small bowl, stir together the egg, molasses, milk and vanilla. Add the egg mixture to the flour mixture and stir to combine. The dough will be sticky.

With lightly floured hands, pat the dough into an 8" circle in the center of the prepared baking sheet. With a serrated knife, cut into 8 wedges. Bake 20-25 minutes or until a toothpick inserted into the center comes out clean.

Remove baking sheet to a wire rack and cool for 5 minutes. Transfer scones with a spatula to the wire rack to cool. Recut into wedges, if necessary.

Serve with Maple Butter:

1/4 c. butter, softened
2 t. maple syrup
2 drops maple extract (optional)

Stir together the butter, maple syrup, and maple extract, if desired, until combined. Serve the butter immediately or cover and refrigerate. To serve, let stand for 15 minutes at room temperature to soften.

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