So, I have made Gingerbread Scones a couple times now. When I was in the UK I bought a small container of Treacle which has been wonderful to use! These scones are so simple and so delicious!
Somewhere along the way I obtained a small book called "Biscuits and Scones" by Elizabeth Aston. I have used several recipes but this one I want to share with you.
1/3 cup milk
1/3 cup molasses
2 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
7 tablespoons cold unsalted butter, cut up
Heat oven to 425 degrees F.
Measure milk in a glass measuring cup and add molasses to the 2/3 cup mark. Stir to blend
Mix dry ingrediants together in a large bowl
Add butter and cut in with a pastry blender or rub in with your fingers until the mixture looks like fine granules.
Stir the milk mixture and add to the dry mixture.
Stir together with a fork to form a smooth, rather soft dough.
Turn out dough onto a lightly floured surface and give it 10-12 kneads.
Cut the dough in half.
Knead each half briefly into a ball, turn the smooth side up, and place on an ungreased cookie sheet.
Pat each piece of dough inot a 5-inch circle; cut into 6-8 wedges; leave the sides touching.
Bake about 10 minutes, or until medium brown. Do not overbake.
Cool, loosely wrapped in a cloth, on a wire rack.