Gingerbread Scones With Lemon Glaze

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/3 cup chilled butter, cut into small pieces
• 1/4 cup sweetened dried cranberries
• 1/3 cup 1% low-fat milk
• 3 tablespoons molasses
• Cooking spray
• 1/3 cup powdered sugar
• 1 tablespoon fresh lemon juice

1. Preheat oven to 425u0b0.
2. . Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in cranberries. Add milk and molasses, stirring with a fork (mixture will be very crumbly).
3. . Turn dough out onto an unfloured surface, and knead until dry ingredients are moist. Pat dough into a 7-inch circle; cut into 8 wedges. Place wedges on a baking sheet coated with cooking spray. Bake at 425u0b0 for 10 minutes or until bottoms are lightly browned.
4. . While scones bake, combine powdered sugar and lemon juice in a small bowl; stir well. Drizzle glaze over warm scones. Serve warm.
5. Note: Cut scones with a sharp chef 's knife coated with cooking spray.

flour, granulated sugar, baking powder, ground ginger, ground cinnamon, salt, ground nutmeg, butter, cranberries, milk, molasses, cooking spray, powdered sugar, lemon juice

Taken from www.myrecipes.com/recipe/gingerbread-scones-with-lemon-glaze (may not work)