Gingerbread Scones


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A fun way to get into the holiday spirit without have to a cookie cutter.

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  • 1/3 C. milk
  • 1/3 C. light molasses
  • 2 C. all purpose flour
  • 2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1/4 tsp. ground cloves
  • 7 Tbs. cold unsalted butter, cut up

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Heat oven to 425 degrees. Measure milk in a glass cup measure; add molasses to the 2/3 C. mark and stir to blend. Mix dry ingredients in a 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 a 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 or 8 wedges; leave sides touching. Bake about 10 minutes, or until medium brown. Do not overbake. Cool, loosely wrapped in a cloth, on a wire rack.

Yield: 12 or 16 triangles 

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