Gingerbread Scones - cooking recipe

Ingredients

1/3 cup milk
1/3 cup light molasses
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
7 tablespoons unsalted butter, cold, cut into pieces

Preparation

Heat the oven to 425 degrees F.
Measure milk in a glass cup measure; add molasses to the 2/3 cup mark and stir to blend.
Mix dry ingredients in a large bowl.
Add butter and cut in with a pastry blender or rub in with your fingers until the mixture looks like fine granules.
Stir milk mixture and add; stir with a fork to form a smooth, rather soft dough.
Turn out dough onto a lightly floured surface and give 10-12 kneads.
Cut dough in half.
Knead each half briefly into a ball; turn smooth side up and place on an ungreased cookie sheet.
Pat each piece of dough into a 5-inch circle; cut into 6-8 wedges; leave sides touching.
Bake about 10 minutes or until medium brown.
Do not overbake.
Cool loosely wrapped in a cloth on a wire rack.
Makes 12 to 16 scones.