Gingerbread Raisin Scones

• 2 cups all-purpose flour (measure out 2 cups exactly)
• 13 cup dark brown sugar, packed
• 1 tablespoon baking powder (use tablespoon)
• 2 teaspoons cinnamon
• 1 teaspoon ginger powder
• 1 teaspoon clove
• 6 tablespoons cold butter (freeze the butter until almost solid)
• 14 cup half-and-half cream or 14 cup full-fat milk
• 1 large egg
• 3 -4 tablespoons light molasses
• 2 teaspoons vanilla
• 34 cup raisins

1. Grease a baking sheet.
2. In a processor blend the flour, brown sugar, baking powder, cinnamon, ginger and cloves; process for a few seconds until combined.
3. Add in very cold butter and process until mixture resembles coarse meal.
4. In a large bowl beat together half and half, egg, molasses and vanilla until thoroughly combined.
5. Remove the flour/butter mixture from the processor and add it into the milk/egg mixture with raisins; gently stir until dough forms.
6. Gather dough into a ball and shape into a semi-flat disc.
7. Wrap in plastic wrap and chill for a minimum of 1 hour.
8. On a lightly floured surface, press the dough out with hands to about 1-1/2-inch thickness round disc.
9. Set oven to 375F.
10. Cut the disc into 8 even wedges.
11. Place wedges onto baking sheet, leaving a space between the wedges.
12. Bake about 20-25 minutes or until the scones test done with a toothpick inserted in the center.
13. Serve warm or cool completely and freeze in foil.

flour, brown sugar, baking powder, cinnamon, ginger powder, clove, cold butter, cream, egg, vanilla, raisins

Taken from www.food.com/recipe/gingerbread-raisin-scones-145229 (may not work)