Molasses & Ginger Scones
Yield
6 servingsPrep
25 minCook
15 minReady
40 minTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ⅞ | cups |
whole-wheat flour
|
|
| 2 | tablespoons |
brown sugar
firmly packed |
|
| ½ | teaspoon |
baking soda
|
|
| 1 | tablespoon |
baking powder
|
|
| ½ | teaspoon |
ginger
|
|
| 4 | tablespoons |
butter
cut into bits |
|
| 1 | large |
eggs
beaten |
|
| 2 | tablespoons |
molasses
|
|
| ½ | cup |
yogurt, low-fat
|
|
| ¼ | cup |
raisins, seedless
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 444 | ml |
whole-wheat flour
|
|
| 3E+1 | ml |
brown sugar
firmly packed |
|
| 2.5 | ml |
baking soda
|
|
| 15 | ml |
baking powder
|
|
| 2.5 | ml |
ginger
|
|
| 6E+1 | ml |
butter
cut into bits |
|
| 1 | large |
eggs
beaten |
|
| 3E+1 | ml |
molasses
|
|
| 118 | ml |
yogurt, low-fat
|
|
| 59 | ml |
raisins, seedless
|
|
Directions
Preheat oven to 425 degrees F.
Line a cookie sheet with parchment.
Using a wooden spoon, mix the flour, sugar, baking soda and powder and ginger together.
Stir in the butter, then the egg, followed by the molasses, yogurt and raisins.
Mix until too thick to stir.
Flour a flat surface and turn the dough onto it.
Form the dough into a ball and knead until it holds together nicely, adding flour if the dough sticks to your hands.
The dough should be slightly tacky.
Pat the ball down to ½-inch thickness, and cut hearts from it.
Place the hearts on the cookie sheet and bake until golden brown and firm, about 15 minutes.
Serve with jam and tea.
