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Molasses and Ginger Scones


1-7/8 c Whole wheat flour or 2 c Unbleached white
2 tablespoon Brown sugar, firmly packed
1/2 teaspoon Baking soda
1 tablespoon Baking powder
1/2 teaspoon Ginger
4 tablespoon Butter, cut into bits
1 lg Egg, beaten
2 tablespoon Molasses
1/2 c Low fat yogurt
1/4 c Raisins

PREHEAT OVEN TO 425 F. Line a cookie sheet with parchment. Using a wooden spoon, mix the flour, sugar, baking soda and powder and ginger together. Stir in the butter, then the egg, followed by the molasses, yogurt and raisins. Mix until too thick to stir. Flour a flat surface and turn the dough onto it. Form the dough into a ball and knead until it holds together nicely, adding flour if the dough sticks to your hands. The dough should be slightly tacky. Pat the ball down to 1/2-inch thickness, and cut hearts from it. Place the hearts on the cookie sheet and bake until golden brown and firm, about 15 minutes. Serve with jam and tea.

Makes 6 large heart-shaped scones.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.