Gingerbread Scones With Lemon Butter

• 2-1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1/2 cup cold butter
• 3/4 cup heavy whipping cream
• 1/3 cup molasses
• 1/2 cup dried currants
• 1/4 cup butter, softened
• 1/4 cup confectioners' sugar
• 1 tablespoon lemon juice
• 1 teaspoon grated lemon zest

1. In a large bowl, combine the first eight ingredients. Cut in butter until mixture resembles coarse crumbs. Whisk cream and molasses; stir into crumb mixture just until moistened. Stir in currants.
2. Turn onto a floured surface; knead 10 times. Pat or roll out to 1/2-in. thickness; cut with a floured 2-in. biscuit cutter.
3. Place 2 in. apart on a lightly greased
4. . Bake at 425u0b0 for 8-10 minutes or until golden brown.
5. Meanwhile, in a small bowl, beat the butter, confectioners' sugar, lemon juice and zest until combined. Serve with warm scones.

flour, baking powder, ground cinnamon, ground ginger, salt, baking soda, ground allspice, ground nutmeg, cold butter, heavy whipping cream, molasses, currants, butter, confectioners, lemon juice, lemon zest

Taken from www.tasteofhome.com/recipes/gingerbread-scones-with-lemon-butter/ (may not work)