Ingredients

The following ingredients have 6 Servings
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 3 teaspoons gingerbread spice
  • 6 tablespoons chilled unsalted butter, cut into small cubes
  • 1/2 cup golden raisins
  • 3/4 cup half and half
  • 2 cups powdered sugar
  • 1/4 cup half and half
  • 1/2 tablespoon molasses

Instruction

  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  • In a large mixing bowl, combine flour, baking powder, sugar, salt, and gingerbread spice. Add butter and cut in with a pastry blender (or your hands) until mixture resembles crumbs.
  • Toss in the raisins. Add half and half and fold together gently until the mixture just begins to come together and form a soft dough. (Do not knead or over mix the dough.)
  • Turn dough out onto a floured surface and pat into a 1-inch thick circle. With a sharp knife, cut into 6 wedges. Place scones on prepared baking sheet and bake 15-16 minutes or until cooked through and golden. Remove from oven and cool for about 10 minutes.
  • In the meantime, make glaze by whisking together powdered sugar, half and half, and molasses until smooth. (If glaze is too thick, add a bit more half n half. If it’s too thin, add more powdered sugar.)
  • Dunk the tops of the scones into the glaze until coated. Place back onto the baking sheet and allow the glaze to drip down the sides. (Glaze will firm up when scones are completely cool.) Eat and enjoy!