Gingerbread Scones with Lemon Glaze
Prep Time: 13 minutes
Cook Time: 10 minutes
Yield: 8 servings (serving size: 1 scone)
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/3 cup chilled butter, cut into small pieces
- 1/4 cup sweetened dried cranberries
- 1/3 cup 1% low-fat milk
- 3 tablespoons molasses
- Cooking spray
- 1/3 cup powdered sugar
- 1 tablespoon fresh lemon juice
PreparationPreheat oven to 425°.
. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in cranberries. Add milk and molasses, stirring with a fork (mixture will be very crumbly).
. Turn dough out onto an unfloured surface, and knead until dry ingredients are moist. Pat dough into a 7-inch circle; cut into 8 wedges. Place wedges on a baking sheet coated with cooking spray. Bake at 425° for 10 minutes or until bottoms are lightly browned.
. While scones bake, combine powdered sugar and lemon juice in a small bowl; stir well. Drizzle glaze over warm scones. Serve warm.
Note: Cut scones with a sharp chef 's knife coated with cooking spray.
- 265 (27% from fat)
- 8.0g (sat 3.9g)
- Sewing today and cutting down of Turkeys. I'll post on that later. Have a wonderful Friday.
God Morning!So the day begins with the attic fodder down on the table and into day three of the count down till Christmas. This girl has a date in the attic today. I really must try to get some decorating done.