Gingerbread Scones

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.

Enjoy!