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Gingerbread Raisin Scones Recipe
|All purpose flour||2 Cup (32 tbs)|
|Packed dark brown sugar||1⁄3 Cup (5.33 tbs)|
|Baking powder||1 Tablespoon|
|Ground cinnamon||3⁄4 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
|Chilled butter||6 Tablespoon, cut into pieces|
|Milk||1⁄4 Cup (4 tbs)|
|Light unsulfured molasses||3 Tablespoon|
|Vanilla extract||1 Teaspoon|
|Raisins||2⁄3 Cup (10.67 tbs)|
Serving size: Complete recipe
Calories 2442 Calories from Fat 731
% Daily Value*
Total Fat 83 g128%
Saturated Fat 49.4 g247%
Trans Fat 0 g
Cholesterol 410.6 mg
Sodium 1324.4 mg55.2%
Total Carbohydrates 399 g133%
Dietary Fiber 13.7 g55%
Sugars 167.6 g
Protein 39 g77.6%
Vitamin A 51.4% Vitamin C 6%
Calcium 145.1% Iron 107.1%
*Based on a 2000 Calorie diet
Lightly grease baking sheet.
Blend first 6 ingredients in processor.
Add butter and process until mixture resembles coarse meal.
Beat milk, egg, molasses and vanilla to blend in large bowl.
Add flour mixture and raisins; stir gently until dough forms.
Gather dough into ball.
On lightly floured surface, press dough into 1 inch thick round.
Cut round into 8 wedges.
Place on prepared baking sheet.
Bake until toothpick inserted into center comes out clean, about 25 minutes.
Serve warm or at room temperature.