Gingerbread Scones

Gingerbread Scones (2 dozen)

2 ¼ cup flour (I substituted 1 c wheat flour)
1 tsp baking powder
¼ tsp baking soda
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground allspice
¼ tsp ground nutmeg
½ c butter
½ c currants (I used ¼ c raisins)
1/3 c molasses
¾ c whipping cream (I used light cream)
Lemon Butter (see below)

Combine first 7 ingredients; cut in butter until mixture is crumbly. Stir in currants. Add molasses and cream, stirring until dry ingredients are moistened (careful not to overstir). Turn dough onto lightly floured surface, and knead 4-5 times.

Roll dough into ½ inch thickness on lightly floured surface; cut into 2-in circles. Place on lightly greased baking sheet.

Bake at 425 for 8-10 minutes (lightly browned). Serve w/Lemon Butter.

Lemon Butter
¼ c butter, softened
¼ c sifted powdered sugar
1 tsp grated lemon rind
1 Tbsp lemon juice
Combine all ingredients, stir until blended.

Courtesy of Ashley Boyer
***Another fun recipe from last year's Nov. recipe club