Gingerbread-Raisin Scones

• 2 cups all purpose flour
• 1/3 cup packed dark brown sugar
• 1 tablespoon baking powder
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 6 tablespoons (3/4 stick) chilled butter, cut into pieces
• 1/4 cup milk
• 1 large egg
• 3 tablespoons light unsulfured molasses
• 1 teaspoon vanilla extract
• 2/3 cup raisins

1. Preheat oven to 375F.
2. Lightly grease baking sheet.
3. Blend first 6 ingredients in processor.
4. Add butter and process until mixture resembles coarse meal.
5. Beat milk, egg, molasses and vanilla to blend in large bowl.
6. Add flour mixture and raisins; stir gently until dough forms.
7. Gather dough into ball.
8. On lightly floured surface, press dough into 1-inch-thick round.
9. Cut round into 8 wedges.
10. Place on prepared baking sheet.
11. Bake until toothpick inserted into center comes out clean, about 25 minutes.
12. Serve warm or at room temperature.

flour, brown sugar, baking powder, ground cinnamon, ground ginger, ground cloves, butter, milk, egg, molasses, vanilla, raisins

Taken from www.epicurious.com/recipes/food/views/gingerbread-raisin-scones-1109 (may not work)