Gingerbread-Raisin Scones

• 2 c. all-purpose flour
• 1/3 c. packed dark brown sugar
• 1 Tbsp. baking powder
• 3/4 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/8 tsp. ground cloves
• 6 Tbsp. (3/4 stick) chilled butter, cut in pieces
• 1/4 c. milk
• 1 large egg
• 3 Tbsp. light unsulphured molasses*
• 1 tsp. vanilla extract
• 2/3 c. raisins

1. Preheat oven to 375u0b0.
2. Lightly grease baking sheet.
3. Blend first 6 ingredients in a food processor.
4. Add butter and process until mixture resembles coarse meal.
5. Beat milk, egg, molasses and vanilla to blend in a large bowl.
6. Add flour mixture and raisins; stir gently until dough forms.
7. Gather dough into a ball.
8. On a lightly floured surface, press dough into a 1-inch thick round. Cut round into 8 wedges.
9. Place on prepared baking sheet.
10. Bake until a toothpick inserted into the center comes out clean, about 25 minutes.
11. Serve warm or at room temperature.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=206364 (may not work)