Empire State Bed and Breakfast Association, New York Lodging and Accommodations.

Gingerbread Scones

2 cups all purpose flour
1/3 cup firmly packed brown sugar
2 teaspoons baking powder
1/8 teaspoon baking soda
teaspoon ground ginger
teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
teaspoon salt
1/3 cup unsalted butter, chilled
1 large egg
3 tablespoon molasses
3 tablespoons milk
1 teaspoon vanilla
cup golden raisins (optional)

Preheat oven to 375 degrees and lightly butter a 10 inch diameter circle in the center of a baking sheet.

In a large bowl combine all dry ingredients, stir to mix. Cut in butter until mixture resembles coarse crumbs. Add raisins if desired. In small bowl mix all wet ingredients and add to flour mixture. Dough will be sticky. With lightly floured hands pat dough into an 8 inch circle. With serrated knife cut circle into 8 wedges. Bake 20-25 minutes until tooth pick inserted comes out clean, remove baking sheet to wire rack to cool. Recut into wedges if necessary. Serve warm with maple butter.

Maple Butter:
Cup softened butter, 2 teaspoons maple syrup, 1-2 drops maple extract (if desired). Mix until well blended, serve immediately

Submitted by Sunny of Sunnys Roost Bed & Breakfast!

ESBBA members are dedicated to providing clean, comfortable, accommodations and warm, gracious hospitality.

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