25DoCC13-Gingerbread Scones

December 1st-Why not start the countdown off with breakfast food?

Gingerbread Scones with Lemon Butter

Ingredients:

Scones
2 1/2c AP flour
1tsp baking powder
1/4tsp baking soda
1tsp cinnamon
1tsp ginger
1/4tsp salt
1/4tsp nutmeg
1/8tsp (or a pinch) allspice
1/2c cold butter, cubed
3/4c heavy whipping cream
1/3c molasses
1/2c raisins

Lemon Butter
1/2c (1stick) butter, softened
1/2c confectioner's sugar
1tsp vanilla extract
1tbs lemon juice
zest from 1 lemon

Directions:

1.  For scones, combine flour, baking powder, baking soda, spices, and butter into food processor and combine until the mixture is a crumb like consistency.
2.  Stir in molasses and cream and add raisins.
3.  Roll out dough on floured surface to 1/2in thick and cut with round 2in biscuit cutter.
4.  Bake @425F for 8-10min until the edges start to brown.
5.  For the butter, combine confectioner's sugar, butter, vanilla, zest, and lemon juice.
Yield 3 dozen


Notes:
-It said roll them out to 1/2in thick, next time I think I'll leave them a little thicker so they are easier to cut in half
-Store butter in saran wrap


The Verdict:
With the butter, they are delicious.  Without the butter they strongly resemble hockey pucks, so go with extra butter.


Original Recipe from: Taste of Home Holiday Recipes