Gingerbread Scones

• 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 Tbsp. cold, unsalted butter, cut up

1. Heat oven to 425u0b0.
2. Measure milk in a glass cup measure; add molasses to the 2/3 cup mark and stir.
3. Mix dry ingredients together.
4. Add butter and cut in with pastry blender until mixture looks like fine granules.
5. Stir milk mixture and add.
6. Stir with a fork to form a smooth, soft dough.
7. Turn out onto a floured surface, knead 10 to 12 times.
8. Cut dough into cubes or wedges and place on an ungreased cookie sheet.
9. Bake about 10 minutes or until golden brown.
10. Cool on a wire rack.
11. Excellent served with honey, creme fraiche or cream cheese frosting.

milk, light molasses, flour, baking powder, baking soda, ground cinnamon, ground ginger, ground cloves, cold

Taken from www.cookbooks.com/Recipe-Details.aspx?id=588978 (may not work)