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| Gingerbread Scones |
You can create two flavors of scones out of the one batch by dividing the dough in half, stirring one dried fruit combination into one portion and another dried fruit combination into the second portion. Preheat oven to 375°. Lightly butter a large baking sheet. Stir together dry ingredients, then cut in the butter with a pastry blender or two knives until the butter lumps are the size of peas. At this time if you wish to make two flavors of scones, divide the flour mixture evenly into two bowls. In a separate bowl, whisk together the eggs, milk and molasses until frothy; measure it out carefully to pour equal amounts into the two flour mixtures. Stir briefly and as little as possible, just until blended. Overmixing makes the scones tough. If you have not already divided the dough into two portions, do so at this time. With floured hands, pat each portion into a six-inch disk and place on the buttered baking sheet. Dip a sharp knife in water and cut the dough in half, four times, each time wiping the blade and dipping it in water, until each disk is cut into eight wedges. Keep the wedges together so they bake as a disk, then pull them apart at the table. Bake for 16 - 18 minutes or until a toothpick inserted into the middle comes out clean. Remove from oven, cool on the sheet for 5 minutes, then move to cooling rack. Cool slightly and drizzle with powdered sugar icing. Serve immediately with butter, ricotta cheese, and honey. Powdered Sugar Icing
Mix the powdered sugar and 2 tsp of the water in a bowl; if too stiff add another 1/2 tsp water and stir until smooth. Put into a frosting tube and pipe zigzags over the tops of the scones. Or use a table knife to spread the icing in a smooth sheet over the scones. |
